Curd Rice is truly a recipe with a huge bang for your buck – easy, quick, and incredibly nourishing! There’s no better comfort food.
Curd Rice is a classic Indian meal, of curds (or yogurt) and rice. Like every Indian recipe, there are countless variations of it! Some make curd rice with vegetables, some without, some with nuts, some ( like me) top with pomegranates, others don’t. This meal is quick to make and wonderfully light, making it a staple at my home in the summer!
Every once in awhile, I crave mild and simple food. The kind of food that I value most for how it makes me feel! Curd Rice never fails to deliver. It is cooling and light yet filling. And it is excellent for digestion! Curd rice is my go-to comfort meal, for whenever I need a break from the kitchen or a food cleanse.
Curd itself is extremely nutritious, but for some extra goodness in this recipe, I added ginger and carrots! Ginger is also good for digestion and has immunity-boosting wonders! Carrots, as every self-respecting veggie fan knows, is a fantastic source of nutrients and antioxidants. So don’t let this simple recipe deceive you, it’s very healthy and nourishing!
I’m always interested in learning about different perspectives on food. One such perspective that I have been reading about recently is Ayurveda. According to Ayurveda, food is medicine and the development of healthy food habits is of the utmost importance. Ayurveda tells us that curd is extremely absorbent (grahi) in our systems, capable of improving digestion and curing diarrhoea. It is good for balancing ‘Vata’, that is an important Ayurvedic Principle of the body, Vata controls our blood flow, digestion, quality of sleep and skin. Ayurveda recommends that curd be consumed as freshly as possible.
For this recipe, I used fresh homemade curd/yogurt. The recipe is as simple as mixing rice and curd in a bowl. To that, you add a tempering / tadka of oil, asafoetida, ginger, urad dal, mustard seeds and curry leaves. At this point, you can add any vegetables, nuts, and fruits like pomegranate and refrigerate! Serve with your choice of pickle or papad!
- The rice should be freshly cooked and cooled completely before mixing in the curd/yogurt.
- To get a more creamy texture, you can also add some milk to the curd rice mix.
I’d love to hear from you! Please tag me on I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
- 1/2 cup Rice
- 2 cup Curd/ yogurt
- 1 Carrot, grated
- 1 Green chilli, finely chopped
- Salt to taste
- 1 tbsp Oil
- 1/4 tsp Asafoetida
- 1 tsp Grated ginger
- 1 tsp Mustard seeds
- 2 tsp Urad dal
- 10-12 Curry leaves
- Pomegranate arils and peanuts for topping
- Wash the rice well and cook with 1.5 cups of water. The rice should be slightly overcooked. Once the rice is cooked, mash it a bit and let it cool completely.
- Mix the curd, grated carrots, green chili, and salt into the cooled rice. At this point, you can add more curd if you like or even some milk.
- Now for the tempering - heat oil in a pan, Add asafoetida, grated ginger, mustard seeds, urad dal, and curry leaves. Once the dal is golden brown, add in this tempering to the curd rice mixture.
- Refrigerate for a few hours. Top with pomegranate and roasted peanuts. Serve cold or at room temperature with pickles and papad. Enjoy!