Curd Rice

If you ask me what my ultimate comfort food is, I would say, hands down, curd rice. Not only is it light on the stomach, but the cooling and probiotic properties of curd/yoghurt make it an excellent dish to eat on a down day.

But, having said that, I am very particular about how my curd rice is prepared. I’m sure we all have a different set of preferences when it comes to curd rice – but nevertheless, here’s mine. The rice has to be a little mushy, the curd should not be sour or tart, and the tempering should have mustard seeds and urad dal (cumin can or cannot be there; it doesn’t matter to me), dried red chillies, ginger and curry leaves. Every other ingredient is just a bonus. To add to this, I love putting in some cashews, crushed garlic, and the cherry on the cake is fresh pomegranate seeds. What is your favourite combination of ingredients in curd rice? While you ponder over that, here’s how I make my curd rice

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Curd Rice

The ultimate comfort food

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 cup White polished rice You may use other varities of rice like brown or red - but ensure they are cooked through
• 3/4 cup curd/yoghurt I like my rice to be a little wetter than usual
• 1/2 tsp mustard seeds
• 1/2 tsp black gram / urad dal
• 1/2 tsp cumin seeds
• A handful curry leaves
• A handful cashewnuts
• 3-4 dried red chillies broken
• salt to taste
• 1/2 inch ginger chopped
• a handful pomegranate seeds
• 2 tbsp oil
• A healthy pinch hing/asafoetida

Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 cup White polished rice You may use other varities of rice like brown or red - but ensure they are cooked through 3/4 cup curd/yoghurt I like my rice to be a little wetter than usual 1/2 tsp mustard seeds 1/2 tsp black gram / urad dal 1/2 tsp cumin seeds A handful curry leaves A handful cashewnuts 3-4 dried red chillies broken salt to taste 1/2 inch ginger chopped a handful pomegranate seeds 2 tbsp oil A healthy pinch hing/asafoetida

Instructions

1. Cook the rice in double the amount of water with a little salt till cooked through.
2. In the meanwhile, whisk the yoghurt well till there are no lumps.
3. Once the rice is cooked (you can also use leftover rice), cool it a bit and then mix in the curd and adjust the salt.
4. Now in a small wok or tempering vessel, put in 1.5 tbsp oil and add the mustard seeds; let them crackle well; then add the urad dal, cumin, red chillies and curry leaves, add the ginger and finally top with some hing and then pour over the prepared curd rice.
5. Fry the cashews in the same tempering vessel with the remaining 1/2 tbsp of oil and once they are golden add to the curd rice. Finally, garnish the dish with fresh pomegranate seeds.

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