According to Wikipedia
According to Wikipedia, Curd Rice Recipe is most easily prepared by simply mixing boiled rice and yogurt.
Wikipedia hasn’t got much say on this.
According to Vinipedia
Tender and cold rice, coated with Curd Rice Recipe, tempered with mustard seeds and curry leaves, having the crunch of fried chana dal and urad dal!!! The freshness of this dish hits my head each time and leaves me wondering how a one-pot meal can be so refreshing as well as filling!?
Let’s talk about the recipe
Well… Well… right from Wikipedia to Google, everyone has one thing in common to say when it comes to Curd Rice Recipe. “There are different ways of making curd rice.” But here I have shared the one and only method I have always known. I find it very simple to make it so.
After talking about the method, let’s talk about rice. I generally make this with leftover rice. And if I have planned to make it, I cook the rice few hours before preparing curd rice. Basically, I don’t like the rice mushy but authentic curd rice has mushy rice. In fact, the rice is mashed for preparing this dish.
The curd is the second main ingredient. The quantity of curd determines the consistency of the curd rice. Again, I don’t go authentic here… what I mean to say is my curd rice is a bit thicker than they are supposed to be. When I googled the recipe, I found in every picture the dish was shown in a bowl. But I could even invert my bowl of curd rice.
You can also add some veggies to this, such as grated carrot etc. The tempering too can be customized by adding ginger, green chillies, fried dry fruits such as cashews, raisins etc.
The Beauty (the good part about this recipe)
It is a simple to make and refreshing to eat “one pot meal”.
And the Beast (the difficult part of this recipe)
It’s a very simple recipe involving rice, curd, and a tempering. What could go wrong here? Nothing much!! However for the sake of this section,
- The rice might get too broken and mushy
- The curd rice may turn out dry
- The curd rice may taste a bit sour
Experience and experiments (tips and tricks)
- To ensure the rice don’t get all mushy, I like to use refrigerated rice
- If the dish looks dry, adding some curd will correct the consistency
- To avoid sourness, add little sugar
Let’s just talk
I remember we were on our way back home from holidays when our flight halted at Hyderabad. Well, I have to mention that Hyderabad has a very beautiful airport.
Anyways, my daughter bought curd rice at the airport. When she opened the pack, she was so disappointed to see the mushy rice in lots of curds. She simply refused to eat and when her Dad asked her the reason she said “That’s not how Mom makes it, so basically that’s not how they are supposed to be.”
Her Dad tried to explain her “We are at Hyderabad and here what you’ll get is more authentic than what your Mom makes.” I tapped his shoulder to make him realize that she wasn’t listening. For her the conversation had ended long back because for her authentic is mom made.
CURD RICE RECIPE
Cuisine Indian, South Indian
Prep Time 5 minutes
INGREDIENTS FOR CURD RICE RECIPE
- 2 cups cooked rice (refrigerated for an hour or more)
- 1 cup whisked curd
- Salt to taste
- 1 tbsp oil
- 1 tsp mustard seeds (raie)
- Handful of curry leaves
- 1 tsp split and de husked blackdal (urad dal)
- 1 tsp split chickpeas (chana dal)
- 1 broken whole red chilli
HOW TO MAKE FOR CURD RICE
In a large bowl mix 2 cup rice and 1 cup curd. The rice should be cooked and refrigerated. The curds should be well whisked.
Add salt to taste and mix.
In a pan heat 1 tbsp oil.
- Add 1 tsp mustard seeds.
- Add a handful of curry leaves.
Add 1 tsp split and dehusked black dal and 1 tsp split chickpeas.
- Add 1 broken red chilli
- Add the tempering to the curd rice mix.
- Mix well but gently.
- Cover and refrigerate for 2 hours or more. Serve it chilled.
- Bon appétit
Prepare it for a Sunday lunch which is being followed by a heavy brunch. It can be a full meal when you are not very hungry.
I prepared this for one of our festivals on which we don’t cook anything fresh and had stuff prepared a day prior. I served curd rice with pooris, achaar, pakoris and ker sangri. It balanced our meal so well.
“Never give so much of yourself away from that you disappear.”