Curd Rice with Tadka: Cooling & Comforting for a Warm Afternoon

Curd rice is a healthy and comforting summer food which keeps the body cool. Not only South Indian households consume curd rice during summers, but other states in India also consume it to beat the summer heat.

prep time 00 Hour 5 Mins

cook time 00 Hour 10 Mins

chef Team Kitchen Diaries

Summers are usually a culinary map of food that is light on the stomach, refreshing and keeps the body cool. Curd or dahi is one such ingredient that helps to beat this torrid summer heat in India. People use curd in curries, beverages or main courses to keep the body fresh. One such recipe that many make for lunch during summer is curd rice with tadka. Although it is a main staple in South Indian households, every kitchen in India has its own curd rice recipe for summers.

Particularly in the states of Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh, this becomes a simple and comforting dish made by combining cooked rice with curd or yoghurt, tempering with spices, and garnishing it with herbs.

A few add-ons include grapes or pomegranate and roasted cashews too. Firstly, the cool and creamy texture of the curd or yoghurt mixed with the soft and fluffy rice can be soothing and satisfying to eat, particularly on a hot day or when one is feeling unwell. Additionally, the spices used i

A small tadka pan is ideal for tempering mustard seeds, dals, curry leaves, and chillies. Its compact size helps the spices fry evenly in less oil, ensuring a fragrant and flavourful tempering without burning delicate ingredients.
If you’re cooking the rice fresh, a non-stick pan helps prevent sticking and makes it easier to cool and fluff the grains. It is also useful for lightly roasting cashews or sautéing garnishes with minimal oil.
A rice cooker delivers perfectly cooked, soft rice—the foundation of good curd rice. Slightly overcooked rice works best, as it blends smoothly with curd, creating the creamy, comforting texture that defines this South Indian classic.
A small kadai is excellent for preparing larger batches of tempering. Its wide surface allows mustard seeds and dals to cook evenly, while giving curry leaves enough room to crisp up and release their aroma.
You can also use an induction cooktop so that the heat is evenly distributed during your cooking process. Using induction-friendly cookware for the same is highly recommended.

Step 1

Take the cooked rice in a mixing bowl and let it cool down to room temperature.

Step 2

Add the fresh curd or yoghurt and salt to the rice and mix well. The rice should be well coated with the curd.

Step 3

Heat the oil in a pan over medium heat. Add mustard seeds to the hot oil and let them crackle.

Step 4

Add urad dal and chana dal and fry until they turn golden brown. Add the chopped green chillies and curry leaves and fry for a few seconds.

Step 5

Pour the tempering over the curd rice and mix well. Garnish with chopped coriander leaves, pomegranates and grated carrots.

Step 6

Serve chilled or at room temperature as a side dish or a light meal.

Frequently Asked Questions

Yes. Prepare it a few hours ahead and refrigerate. Add a little milk or curd before serving if it thickens too much.

Short-grain or regular white rice works best as it becomes soft and mixes easily with curd.

You can, but the tadka adds aroma, texture, and the classic South Indian flavour to the dish.

Add grated carrots, cucumber, pomegranate seeds, grapes, or roasted nuts for extra nutrition and texture.

Calories 260 Kcal

Total Fat 8 g

Carbs 40 g

Protein 7 g

ESSENTIAL ITEMS

1 cup Cooked rice

1 cup Fresh curd

as per taste Salt

2 tbsp Oil

1 tbsp Mustard seeds

1 tsp Urad dal

1 tsp Chana dal

2 chopped Green chillies

2 Curry leaves sprigs

to garnish Chopped coriander leaves

to garnish Grated carrots

to garnish Pomegranate seeds

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