Curd rice is the ultimate comfort food and whether it’s Iyengar-style curd rice or Iyer-style or any other style. Curd rice is the greatest example of the simplest of ingredients coming together to create a quick, refreshing, and utterly comforting meal.
Time: 30 minutes
- 2 cups cooked rice, mashed when still hot and set aside to cool
- 1 cup thick yogurt
- ½ cup milk
- 1-2 dry red chillies, torn into pieces
- ¼ tsp black mustard seeds
- ¼ tsp urad dal (ulutham paruppu)
- ¼ tsp chana dal (kadalai paruppu)
- ½ tsp grated ginger
- A pinch of hing (perungaayam)
- A few curry leaves
- 2 tsp oil
- Salt to taste
- Heat oil and add ¼ tsp mustard seeds. When they pop, add ¼ tsp of urad dal and ¼ tsp chana dal. Let it fry until golden brown.
- Now add the hing, red chillies, ginger, and curry leaves. Fry for a few seconds and turn off the heat.
- Mix the 1 cup curd with ½ cup milk and beat well. You can also add water instead of milk. Add the tempered spices and dals into the curd mixture.
- Add the mashed rice to this and mix well, mashing more as you go. If the mixture is too thick, add water generously. Also add salt at this stage.
- The rice will keep absorbing the water as you mix and as it sits so add more water/milk as you go. The curd rice should be loose in consistency.