I am sure many would be wondering if a recipe is needed for curd rice as many would be having it on daily basis. But I guess there would be people who have no idea how to make curd rice or may be perfect curd rice for parties. And also it’s almost my day to day basis food, so wanted to share it here in my space 🙂 It uses the simplest ingredients to create a quick, refreshing and comfort meal. It is great to have when your stomach has not been well. And best to have in summer because of its soothing and cooling properties. And it is easily digestible. 😉 And many days 😉 we will be like “no mood to cook!”, so this is my savior 😀 or sometimes upma or even egg rice would do if you can have eggs.
I almost end most of my south Indian meals with curd rice. I would just eat plain rice with buttermilk. But if I wanted to make it for lunch boxes or for parties, I prefer with seasonings. You can always use your left over rice for making this 🙂
I have prepared the recipe to have immediately, so if you want to make it for lunchbox or parties change the quantity of milk and curd as mentioned in the tips section.
Tips for lunch Box and parties:
- If you are making for lunch box or parties, for having 8 hours in advance I mean, add 1.25 cups of milk for 1/2 cup of rice. And 1 tbsp of yogurt should do the job. Bring it to a loose consistency.
- Never use hand for mixing if you are preparing this to have later.
- Never add curd to the hot rice. It will leave some water. That is the reason that you might see your lunchbox to leak and when you open the box, you will see the rice and curd separate.
- And add hot or warm milk to the rice immediately after mashing the rice.
- You can also fine chopped mango slices with carrots, nuts, grapes 🙂
- It is perfect if the rice is little mashed. So if you are making fresh rice, add some extra water and give two –three whistles extra. Or if you are making with leftover rice, add some water to it and keep it in cooker for another 2 whistles. Or in rice cooker, add some water and it will boil for more minutes and it would be perfect.
- Before adding curd, ensure the rice is cooled down, because adding curd to hot rice will kill the live cultures in the curd and it is not good for your stomach.
- Raw rice – ½ cup
- Plain yogurt/Curd – ½ cup
- Milk – ½ cup
- Butter – 1 tsp (Optional)
- Cucumber – 2 tbsp (Finely Chopped)
- Carrot – 1 tbsp (Finely Chopped)
- Mango – 2 tbsp (Finely chopped)
- Oil – 2 tsp
- Mustard – 1 tsp
- Urad Dal – 1 tsp
- Asafoetida – a generous pinch
- Red chilli - 1, broken
- Ginger – 1 tsp (Finely chopped)
- Green chilli – 1, (finely chopped)
- Curry Leaves – 1 sprig
- Coriander leaves – 1 tbsp, chopped
- Wash the rice well and pressure cook with 2 cups of water for 5 whistles in medium flame. Once done, mash the rice well. Pour the hot milk and add butter at this stage and mix well.
- Let it cool down fully. Add the curd/yogurt and mix well.
- Now add the carrot, cucumber, salt and mango and mix well.
- Lastly temper with the items under “to temper” table in the same order and mix well with the rice mixture.