Curd Rice

Ingredients

• 200 g (1 cup)rice (long-grain)
• 710 ml (3 cups; 24 fl oz)water
• ½ teaspoon, or to tastesalt
• 360–480 ml (1½–2 cups)plain yoghurt, whisked
• 120 ml (½ cup; 4 fl oz)milk
• ⅓ cup, grated (from 2 medium carrots)carrot
• 1–2 tablespoonsfresh coriander, chopped
• 1–2green chillies, finely chopped
• 22 ml (1½ tablespoons)oil (avocado oil in the original recipe)
• 1 teaspoonmustard seeds
• 1 teaspoonurad dal
• 1 teaspoonfresh ginger, finely chopped
• 8–10curry leaves
• 2dried red chillies

Instructions

1. 1

   Cook the rice

   Rinse the rice and put it in a pressure cooker with the water and salt. Cook on high until you hear 2–3 whistles, then turn the heat down and cook for a further 2–3 minutes. Let the pressure release naturally.

2. 2

   Mash the rice

   When cooked, mash the rice lightly with a masher, the back of a spoon or your hands. Leave it whole if you prefer a less mashed texture.

3. 3

   Cool completely

   Transfer the rice to a large bowl and leave it until completely cool.

4. 4

   Mix in dairy

   Add the whisked yoghurt and milk to the cooled rice and stir to combine. Use the amount of yoghurt that suits your preference, up to 480 ml (2 cups).

5. 5

   Add fresh ingredients

   Stir in the grated carrot, chopped coriander and green chillies.

6. 6

   Heat the oil

   For the tempering, warm the oil in a small pan over a medium heat.

7. 7

   Pop the seeds

   When the oil is hot, add the mustard seeds and let them pop.

8. 8

   Cook the dal

   Add the urad dal and cook until it begins to change colour. For softer dal in the tempering, soak it in water for 10 minutes before using.

9. 9

   Finish the tempering

   Add the ginger, curry leaves and dried red chillies. Cook until the curry leaves are crisp.

10. 10

    Combine everything

    Pour the tempering into the bowl of curd rice and mix it through.

11. 11

    Chill and serve

    Cover and refrigerate for a few hours, until chilled. Add pomegranate arils on top if desired, and serve with pickle and papadum.

What is curd rice?

Curd rice, also called thayir sadam in Tamil, is a South Indian dish of rice combined with curd, or yoghurt. It is often eaten as a cooling, comforting finish to a meal.

This version uses milk as well as yoghurt for a creamy mix, with carrot, coriander and green chilli for freshness. A hot tempering of mustard seeds, urad dal, ginger and curry leaves brings fragrance and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 8g protein, 44g carbs, 9g fat.

The rice supplies most of the carbohydrates, while the yoghurt and milk contribute protein and some fat. Oil in the tempering adds much of the dish’s fat; serve a moderate portion with vegetables or a fresh salad alongside for a more balanced plate.

Choose the rice texture

Soft rice: cooking the grains until very tender helps them blend readily with the yoghurt. Long-grain rice is used here, though the key is to cook it soft rather than keep it separate and fluffy.

Light mashing: break up the rice gently after cooking so it mixes smoothly but still has some texture. Mash it more thoroughly if you prefer a softer, more uniform bowl.

Cool before adding yoghurt

Cool the rice: let it come completely to room temperature before adding the yoghurt and milk. Mixing dairy into hot rice can make the finished dish overly loose and less fresh-tasting.

Adjust the yoghurt: begin with the lower amount if you like a firmer mixture, then add more to taste. The rice will continue to absorb some moisture as it chills.

Get the tempering right

Mustard seeds: give them time to pop in the hot oil before adding the dal. This releases their flavour and helps avoid bitter, unpopped seeds.

Urad dal: cook it until it starts to colour, keeping an eye on the pan so it does not burn. Soaking it for 10 minutes first makes the dal softer in the finished tempering.

Curry leaves: add them with the ginger and dried chillies, then cook until crisp. Take care when adding the leaves to hot oil, as they can splutter.

Chill for the best finish

Refrigerate the mixed rice for a few hours before serving, as the recipe suggests. Chilling lets the flavours settle and makes the dish especially refreshing.

If the rice thickens while resting, stir it well before serving. A little extra yoghurt or milk can loosen it if needed.

Serve it with something savoury

Pickle: a spoonful of Indian pickle brings a sharp, savoury contrast to the mild, creamy rice. Choose the type and amount to suit your taste.

Papadum: serve crisp papadum alongside for crunch against the soft rice. Pomegranate arils are an optional fresh, sweet-tart topping mentioned in the method.

Recipe notes & tips

• Use the natural pressure release specified in the method so the rice finishes cooking gently.
• Let the rice cool completely before mixing in the yoghurt and milk.
• Whisk the yoghurt first to make it easier to stir evenly through the rice.
• Add the green chilli gradually if you are unsure how much heat you want.
• Keep the tempering pan over medium heat and watch the dal closely as it colours.
• Stir the chilled rice before serving and loosen it with a little milk or yoghurt if it has thickened.

Variations

• Softer urad dal: soak it in water for 10 minutes before adding it to the tempering.
• More yoghurt: use up to 480 ml for a creamier, tangier mixture.
• Less chilli: use one green chilli or leave it out for a milder bowl.
• Pomegranate topping: scatter pomegranate arils over the chilled rice, as suggested in the method.
• Different oil: use another neutral cooking oil in place of avocado oil.

Common mistakes to avoid

• Adding yoghurt to hot rice: let the rice cool completely first.
• Undercooking the rice: cook it until very soft so it combines easily with the dairy.
• Over-mashing: mash lightly if you want to retain some texture.
• Burning the urad dal: add it after the mustard seeds pop and cook only until it starts to colour.
• Skipping the chill: refrigerate the rice for a few hours to serve it properly chilled.
• Leaving the mixture too thick: stir in a little milk or yoghurt before serving if needed.

How to store

Cover and refrigerate leftovers promptly, and eat within 2 days. Serve chilled or let a portion lose its fridge chill briefly; if you prefer it warm, reheat gently and stir in a little milk or yoghurt if it has become thick.

Frequently asked questions