Curd Rice Recipe / how to make Curd Rice


A lot of South Indian people traditionally finish the meal with curd rice!! Lot of my husband’s colleagues prefer to just eat home made curd rice w pickle, rather than eating outside!! You will find it heavenly food during hot summer days !! This recipe is quite famous but a lot of North Indian friends have no clue on how to make it.. Hence, I thought it would be nice to publish my own version of curd rice!

Serves: 2
Preparation Time: 5 minutes
Cooking Time:  10 minutes
Complexity : Very Easy



  • Cooked Rice – 2 cup
  • Curd / yogurt  – 1 cup
  • Milk – 1/4 cup
  • Salt – as needed
Tempering :
  • Green chilli, chopped finely – 2
  • Curry leaves – few
  • Ginger (grated) – 1/2 tsp
  • Asafoetida – a pinch
  • Coriander leaves (chopped finely) – 1 tbsp
  • Carrot, grated – 3 tbsp (optional)
  • Dry red chili – 1
  • Urad dal -1 tsp
  • Clove -2
  • Black pepper – 5,6
  • Cinnamon stick – 1 small
  • Mustard seeds – 1/2 tsp
  • Cumin seed s- 1/4 tsp
  • Oil – 1 tbsp


  1. Wash the rice thrice and pressure cook with 1 & 3/4  cups of water for 5 whistles on a medium flame.
  2. Once done, mash the rice well
  3. When the rice gets cooled down, add fresh curd.
  4. Mix well and break lumps
  5. Add milk and mix well
  6. Add chopped coriander leaves Grated carrot [ optional ] and salt. Mix well and keep aside
  7. Heat oil in tadka pan and add cumin & mustard seeds. Once the seeds crackle, add urad dal and fry until it becomes golden
  8. Add black pepper and clove
  9. Add ginger, dry chili, green chili, curry leaves and asafoetida
  10. Remove from flame and mix tempering with curd rice
  11. Delicious curd rice is ready. Serve with pickle!!
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