Finally this recipe features on my blog today! Traditional Curd Rice is one of the most staple food that you would find at a South Indian’s house. I enjoy it in Summers when the sun is scorching hot and I am craving for some cool food. The elderly consume this at least once a day. Some even just have curd rice for dinner. It is very filling and has a cooling effect on the body. Plus it is easy for digestion. Hence it’s an ideal meal for the elderly. But having said that, it doesn’t mean that others cannot consume it. It is a delicious meal.
As children, we used to visit my mom’s hometown every summer. My aunt would take me with her to the school where she used to teach just for fun. I used to attend some classes till lunch break and then my mom would pick me up after lunch. Curd Rice was one of the most preferred meal to pack for lunch to keep you cool in the hot scorching sunny day. Me and my aunt would enjoy the lunch along with my other newly made friends and some teachers who were my aunt’s friends. My granny would pack this with homemade mango pickle and roasted papad. While she would feed me curd rice, i would insist that she narrates me a story. She being an imaginative woman who would always come up with interesting stories to keep me engaged throughout the lunch. This memory is one of my most precious moments that I have shared with my favorite aunt.
To make this curd rice, I prefer to use the regular yogurt than the Greek yogurt. I also make yogurt at home. It is very easy and simple to make it. Just add 2 tbsp of culture in a litre of warm milk. Add one dried red chilly into it and give the milk a light mix. Cover and leave it in a warm place for a day. Thick and creamy yogurt will be ready for you to use. This is my grandma’s way of making yogurt at home and is followed by my mom, aunts and now me. Even the curd rice recipe is hers. This is exactly how she made it and this is how we all love it. In a mixing bowl, add cooked rice, curd, milk, minced green chillies, asafoetida, salt and chopped cilantro. In a small pan, heat the oil and temper mustard seeds. Then add and fry urad dal till it turns golden. Pour this into the mixing bowl. Using your hand, mix it all up.
Once the rice is all coated up with yogurt, cover it and refrigerate it till its time to serve. Serve with pickle/papad/mor mullaga. Some even add pomegranate seeds and chopped cucumber in this mixed rice if you prefer these flavors.
- 1 cup cooked rice
- 2 - 3 spoons of thick curd
- 1/4 cup milk
- 3 green chillies, minced
- Pinch of asafoetida
- 1 tbsp chopped cilantro
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- In a mixing bowl, add cooked rice, curd, milk, minced green chillies, asafoetida, salt and chopped cilantro. In a small pan, heat the oil and temper mustard seeds. Then add and fry urad dal till it turns golden. Pour this into the mixing bowl. Using your hand, mix it all up. Once the rice is all coated up with yogurt, cover it and refrigerate it till its time to serve.
- Add more milk and curd to adjust the consistency according to your liking.
All my non South Indian friends crave for this curd rice and ask for it whenever they visit me. This curd rice is even served as prasadam in temples. So if ever you happen to visit the southern part of India, don’t forget to try out this recipe at any local restaurant. Now you anyways have the recipe to make it yourselves in case you never get a chance to visit there. Some other fun recipes you can make using yogurt are Yogurt Berry Protein Bark, Avial & Mixed veggies cooked in curd & coconut gravy, Strawberry Lassi, Boondi Raita.
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For this recipe I recommend