Curd Rice Recipe
Prep time
Cook time
Total time
Curd rice, also called yogurt rice, is a dish originating from south India. It is most popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. This is a delicious combination of cur and rice that can be made anytime and is best enjoyed during the summer season.
Recipe type: Main
Cuisine: Indian
Serves: 2-3
  • ½ cup Short Grain Rice
  • 1 Cup Yogurt/Curd/Dahi
  • ¼ cup Milk
  • ½ cup Grated Carrot
  • Salt
  • For Tempering
  • 2 tbsp Oil
  • 1 tsp Spilt Black Gram/Urad Dal
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • Pinch of Asafetida/Hing
  • 6-7 Curry Leaves
  • 5-6 Broken Cashew Nuts
  • ½ tsp Grated Ginger
  • 2 Green Chili Chopped or Silted
  • 2 Whole Dry Red Chilis
  • For Garnishing
  • ¼ cup Chopped Coriander Leaves
  • ¼ cup Pomegranate Arils
  1. Wash and drain the rice, add into the presser cooker. Add 1 ½ cup of water, ½ tsp salt, cover the lid and cook it for 3-4 whistles. Switch of the flame and let it cool down.
  2. Now remove the presser cooked rice into the mixing bowl, mash it with spoon and add milk, mix it well and keep aside to cool down completely.
  3. Now add yogurt, gated carrot and mix it well till all combined well. Add little salt if needed.
  4. Heat the oil in tempering pan, once hot enough add mustard seed, cumin seeds, urad dal, once seeds stars crackling add broken cashews, stir it with spoon till cashews become golden
  5. Then add whole dry red chilis, green chilis, curry leaves and grated ginger, lastly add pinch of hing, mix the tempering and pour it over the prepared yogurt rice mixture and mix it well. Curd rice is ready for serve.
  6. Garnish the curd rice with chopped coriander leaves, pomegranate arils and serve it with sides, pickle, papadam and enjoy.
You can cook the rice without pressor cooker into the big pot.
You can use any rice to make this curd rice. Leftover cooked rice also works well for this recipe.
If yogurt is not that sour or it is fresh, then no need to add milk in it.
Recipe by Binjal's VEG Kitchen at