Curd Rice by Tarla Dalal

Tarla.Dalal's picture

Dec. 09, 2013

Curd rice is close to every South Indian's heart, especially for the Brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!


Cooked rice 1 1/2 Cup (24 tbs)
Fresh curd 2 Cup (32 tbs)
Oil 1 Tablespoon
Mustard seed 1 Teaspoon
Urad dal 1 Tablespoon ((split black lentils))
Curry leaves 6 ((4
Green chili 2 , slit lengthwise ((1
Asafoetida 1 Pinch (Optional)
Salt To Taste
For granish
Chopped coriander 1 Tablespoon



1. In a bowl, combine rice and curd. Mix well and set aside.

2. In a non-stick pan, heat oil, add mustard and allow it to sputter.

3. Add urad dal, curry leaves, green chili and saute over medium flame for 1 minute, stirring continuously.

4. Add asafoetida, prepared curd-rice mixture, stir and cook over low flame for 1-2 minutes.

5. Season with salt, stir and cook on low for another 1 minute.


6. Serve hot garnished with coriander.


You can even pour the tempering over rice and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 210Calories from Fat 70

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 153 mg6.38%

Total Carbohydrates 27 g9%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet