Curd Rice

In South India a meal often ends with curd rice – it calms the stomach after spicy food. Serve with pickle.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 10 min
• Cook 5 min
• Vegetarian · gluten-free · Mild
• Famous in Tamil Nadu

Ingredients

• 300 g cooked rice, slightly overcooked
• 300 g yoghurt
• 100 ml milk
• 1 tsp salt
• 1 tsp grated ginger
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 green chilli
• 1 sprig curry leaves
• Cucumber, pomegranate and coriander

Method

1. Mash the warm rice a little, let it cool, and mix with yoghurt, milk, salt and ginger.
2. Heat oil, add mustard seeds and urad dal, then chilli and curry leaves.
3. Pour over the rice, mix and add cucumber, pomegranate and coriander. Serve cool with mango pickle.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.