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Curd (Yogurt) Rice

October 17, 2012
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Curd Rice

I have never made curd rice before- but have eaten it in South Indian restaurants. I realized it was not very hard to make when I put it together the other night in 15 minutes- the key is to have all the ingredients on hand. I even happen to have frozen rice, which was ready in three minutes in the freezer. It is a great side dish or a quick snack…

  • 2 tablespoons coconut oil
  • 2 teaspoons mustard seeds
  • 8 to 9 curry leaves, chopped
  • 2 tablespoons grated ginger
  • 1 tablespoon channa dal
  • 1 tablespoon urad dal
  • ¼ cup grated coconut
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • 2 cups cooked rice
  • 1 cup yogurt

Heat a medium frying pan with coconut oil. Add the mustard seeds, curry leaves, ginger, channa and urad dal. Saute on medium heat till the seeds begin to sizzle. Add the coconut and cilantro. Saute for a minute. Add the rice and salt and mix well. Take off the heat and add the yogurt. Mix well and check for seasonings before serving at room temperature.

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