Curd Rice

Rice - 1 cup
Water - 2 1/2 cups
Curd - 500 ml
Salt - 2 teaspoons(adjust)
Milk - 1/2 cup(Optional)
Raisins - 1/4 cup
Pomegranate seeds - 1/4 cup(optional)

Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Cashew Nuts - 1/2 cup
Badam - 2 teaspoons(chopped)
Ginger - 3 teaspoons(grated)
green Chillies - 2(slit)
Peppers - 1 teaspoon
Hing - 1/4 teaspoon


  • Cook rice, by adding 2 1/2 cups of of water and keep it a side.

  • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, peppers, hing, curry leaves, cashew nuts, badam, green chillies, grated ginger, saute till dal turns red.

  • Take the boiled rice in a wide opened vessel, add raisins/pomegranate seeds, curd, milk, salt and mix well.

  • Add tampering to the rice mixed with curd.

  • Serve as a side dish with Curd Green Chillies(Green Chillies soaked in curd and dried, deep fried).


  1. nothing to beat the ultimate comfort food- I make it the same way-looks yummm !

  2. This is my most favorite comfort food Prathima! Love your bowl of goodness ;P And your cucumber chutney is outtasight delicious! Just thinking about the combo of the two and my mouth waters!!!

  3. I will with everyone else here - it is the ultimate comfort food ~ the platter is totally inviting :)
    US Masala

  4. Classic dish...I'd finish it up with a helping of pickle...

  5. I can eat curd rice anytime .. yummy



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