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curd rice garnished with pomegranate seeds served in a black wok kept on a red table napkin

Curd Rice

Curd rice is a very light and flavorful rice recipe from South India. This delicious rice dish gets ready within minutes and is a perfect way to finish left over rice.
Course Main Course
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 295kcal


  • 1 cup uncooked short-grain rice
  • 3.5 cups water
  • 2 cups thick curd
  • 1/4 cup grated carrot
  • 1/4 cup peeled and finely chopped cucumber optional but recommended
  • 2 finely chopped green chilies adjust as per taste
  • 1/2 tablespoon grated ginger
  • 1/4 cup chopped coriander leaves
  • 8-10 curry leaves
  • 1 dried whole red chili
  • 1 teaspoon mustard seeds
  • 1 teaspoon skinned and split black gram dhuli urad ki dal
  • 1/4 teaspoon asafoetida
  • 1 tbsp cooking oil
  • Salt as per taste

Ingredients for garnishing (optional)

  • pomegranate seeds
  • chopped coriander leaves


  • Wash the rice and put it in a pan with water. Cook until no more water is left in the pan. The rice should be overcooked and mushy in this recipe. Slightly mash the rice with the back of the ladle or a masher. Keep it aside to reach room temperature.
  • Meanwhile, heat oil in a pan. Break the dried red chili into 3-4 pieces and add to the pan.
  • Sauté for a few seconds and then add mustard seeds and lentil. Once the lentil starts turning light brown add curry leaves, ginger, green chilies, and asafoetida. Saute for a few seconds.
  • Next, add carrot. Cook for about a minute and then switch off the gas.
  • Put the cooked rice in a large bowl.
  • Beat curd in a bowl. If it's too thick add some water or milk to it. Pour this curd in the rice bowl. Add cucumber, coriander leaves, carrot mixture, and salt. Mix well.
  • Serve with any Indian pickle, roasted popadum, or any stir-fried Indian vegetable dish.


  1. The amount of water may vary depending on the type of rice you are using. Adjust to get mushy, overcooked rice.
  2. Always use short-grain rice for this recipe.
  3. The amount of yogurt will also depend upon the type of yogurt you are using. Adjust it to get a nice, creamy consistency.
  4. Don't add yogurt to hot rice. Let the rice reach temperature before mixing it with yogurt.
  5. You can also use leftover rice for this dish.


Calories: 295kcal | Carbohydrates: 46g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 151mg | Potassium: 280mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1601IU | Vitamin C: 44mg | Calcium: 178mg | Iron: 1mg