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5-Minute Curd Rice Recipe To Satisfy Your Hunger

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Curd rice is made by mixing soft cooked rice with curd and a small tempering on top. It tastes mild and cooling, and it is one of those dishes you make when you want something quick and filling. It is simple to prepare and does not need any effort.
prep time 00 Hour 5 Mins
cook time
chef Team Kitchen Diaries

Curd rice is a very common dish in many South Indian homes, and people often make it when they want something light. The dish comes together by mixing cooked rice with curd until it turns smooth. The flavour stays gentle because curd has a natural tang, and the rice absorbs it well. Some people like the curd rice a little thick, and some prefer it softer, so the recipe can change depending on how you like it.

The tempering gives most of the flavour. Mustard seeds, cumin, curry leaves and a bit of hing go into hot oil for a few seconds, and the smell rises very quickly. When this tempering is poured into the curd rice, the dish gets a warm aroma. A small amount of ginger or a slit chilli can also be added if you want a little heat.

Curd rice works well because you can adjust the texture anytime. If it becomes thick, you can mix in a little milk. If it becomes thin, you can add some mashed rice. Fresh curd keeps the taste mild, while older curd gives a stronger tang, so you can choose ba

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Step 1

Place the cooled rice in a bowl and press it lightly with a spoon so it becomes soft. Add the curd and salt and mix till the rice looks even.

Step 2

Add a little milk if the mixture looks thick. This also keeps the curd mild if you are packing it for later.

Step 3

For the tempering, heat oil in a small pan. Add mustard, cumin, curry leaves, ginger, hing and chilli. Fry for a few seconds until the seeds crackle.

Step 4

Pour the tempering over the curd rice and mix it gently. Taste and adjust salt if needed.

Step 5

Add grated carrot or pomegranate seeds if you want extra crunch or colour. Serve with pickle or papad.

Tips and Tricks

  1. Cook rice in a TTK Prestige Pressure Cooker. This gives soft rice that mixes well with curd, and the grains become easier to mash.
  2. Mix everything in a TTK Prestige Stainless Steel Bowl. The bowl stays cool and gives enough space to blend the curd and rice comfortably.
  3. Make tempering in a TTK Prestige Mini Tadka Pan. It heats quickly and lets the mustard and curry leaves fry evenly.
  4. Use a TTK Prestige Induction Cooktop to warm or cool rice. The heat stays steady, so the rice does not burn or turn too hot.
  5. Use a TTK Prestige Mixer Grinder for smooth curd. If you want a more even base, blend the curd for a few seconds before adding rice.
  6. Reheat only the rice in a TTK Prestige Non-Stick Pan. Curd should always be added fresh, and non-stick helps keep the rice from sticking.

Frequently Asked Questions

Curd turns sour when kept warm for too long. Adding a little milk keeps the taste softer and slows the sourness.

Yes, you can. Keep it in a cool container, and add a bit of milk so the curd stays mild.

Rice absorbs curd as it sits. Add a little milk or curd and mix to bring it back to the right texture.

Yes, leftover rice works well if it is soft. If the rice feels dry, sprinkle a little water before mixing the curd.

You can skip it, but tempering gives the flavour that most people expect in curd rice.

Fresh curd gives a smooth and mild taste. Older curd tastes sharper.

It may have too much milk. Add more mashed rice to thicken it.

Yes, grated carrot or cucumber works well. They add freshness and make the bowl colourful.

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