By Akshara
July 14, 2025
Nothing beats a bowl of curd rice on a hot afternoon. It’s cooling, comforting, and always hits the spot. A true South Indian favourite that’s loved across India.
1 cup cooked rice (soft, slightly mashed) ¾ cup curd (fresh and thick) 1 tsp mustard seeds 1 tsp urad dal 1 green chilli (finely chopped) 1 tsp grated ginger 6–8 curry leaves 1 pinch hing (asafoetida) 1 tbsp oil Salt to taste Optional: Chopped coriander, pomegranate seeds, or grated carrot for garnish.
Begin with rice that’s cooled down. If it’s too dry, sprinkle a bit of warm water and mash it lightly with your fingers or a spoon.
Take thick curd in a bowl. Whisk it till smooth and lump-free. Pour it over the rice and mix well till you get a creamy texture.
Heat oil in a small pan. Add mustard seeds first. Once they start popping, toss in urad dal, green chilli, ginger, and curry leaves.
Now pour this sizzling tempering straight into the curd rice. Stir it gently so that all the flavours spread evenly without breaking the rice.
Add salt to taste. Some like to mix in coriander, pomegranate, or even a bit of grated carrot. A pinch of hing adds extra comfort.
Cover the bowl and leave it aside for 10–15 minutes. This lets the flavours soak in, and the rice becomes even more soothing.
Serve it chilled or just at room temperature. It pairs beautifully with a spicy mango pickle, fried chillies, or a crunchy papad on the side.