By Krati Purwar
June 4, 2025
Many South Indian dishes are lightweight, prepared with less amount of oil, and have no use of dairy or gluten-based products. Hence, many people can consume them even when they are sick. Similar is the case with curd rice.
1 cup curd (dairy/ coconut) 2 cups leftover rice Salt to taste 1.5 tsp mustard seeds 8-10 curry leaves 2 broken red chillies A pinch of hing 1 tbsp oil 1 tbsp coriander leaves 1 tbsp pomegranate seeds
Mix curd, salt, and rice together in a bowl.
Heat oil in a deep spatula.
Add mustard seeds and hing.
When seeds start spluttering, turn off the heat.
Add curry leaves and red chillies. Saute for 10 seconds.
Pour tempering over curd rice and garnish with pomegranate seeds and coriander leaves.