Curd Rice : South Indian Soul Food

There are some dishes which don’t just soothe your appetite but also comfort your soul. My husband is a curd addict, and whenever he feels low , I make this quick recipe and serve it along with a warm cushy hug šŸ¤— . 

Curd Rice : South Indian Soul Food

Preparation Time: 10 minutes

Cooking Time : 20 minutes

Ingredients : 

  • Boiled Rice : 2 cups
  • Curd : 1 cup
  • Milk : 3 tbsp
  • Coriander leaves (chopped) : 1/2 cup 
  • Green chillies (chopped) : 3 in number
  • Cucumber (peeled and thinly grated) : 1 medium sized  <My Secret Ingredient>
  • Salt : to taste
  • For tempering / tadka

  1. Oil/ Ghee : 1 tbsp
  2. Mustard seeds : 1 tbsp
  3. Curry leaves : 4-6 whole
  4. Urad Dal/ Dehusked split black gram : 1 tbsp
  5. Ginger (finely chopped) : 1 tsp
  6. Hing (Asofoetida) : a pinch
  7. Dried Red Chillies (whole) : 2-3 in number
  8. Cumin Seeds (Jeera) : 1 tbsp


  1. Take 2 cups of boiled rice and let them cool to room temperature.
  2. In a wide bowl , mix boiled rice , curd , chopped green chillies and coriander leaves, grated cucumber and salt. Add milk to dilute the consistency to your liking.
  3. Let the rice – curd mix cool in refrigerator (optional). You may use it immediately as well. 
  4. Before serving , prepare the tempering oil.
  5. For tempering : heat oil in a Kadhai and add mustard seeds . When seeds start to splutter add ural dal, curry leaves , hing ,cumin seeds, chopped ginger and dried red chillies . 
  6. As the Curry leaves change colour and Urad Dal darkens , switch off the heat and  pour the hot tempering over the chilled curd rice mix . 
  7. Give it a stir and mix well.
  8. Garnish with chopped coriander leaves . 

  • For freshness and crunch : add grated cucumber to curd rice when you plan to serve just before adding the tempering (tadka). 

Curd Rice For infants and toddlers: cook rice and let them cool. Add curd to them and keep it aside. For tempering : take 1 tbsp ghee in a pan , add 1 tsp mustard seeds, 1 tsp finely chopped ginger  and 1 tsp of chopped curry leaves , transfer to the vessel with curd and rice when seeds splutter . Add 1 tsp of finely chopped coriander leaves and pinch of salt (optional). Mix well . Serve warm. Or chill in fridge and serve cold. You can add milk to dilute consistency to your liking . Perfect for babies 9 months and above . For more baby food recipes : Click here ! 

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