Curd Rice


  • 1 cup rice
  • 1 cucumber, peeled and chopped fine
  • Salt to taste
  • 2 green chillies, chopped fine
  • 1” piece ginger, chopped fine
  • A bunch of coriander leaves, chopped fine
  • 2 cups fresh curd
  • 1/2 cup fresh milk
  • 1 carrot, peeled and grated for garnishing

For Tempering

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp urad dal
  • 2 tsp Bengal gram dal
  • 1 dry red chilli, halved
  • 1/2 tsp asafoetida powder
  • A few curry leaves

Method –

  • Pressure cook the rice
  • Mash the rice. Mix in the cucumber and salt
  • Heat 2 tsp oil and add all the ingredients for tempering
  • When the mustard seeds splutter, add to the rice
  • Stir in the chopped green chillies, ginger and part of the chopped coriander leaves
  • Mix well
  • Add the curd and milk
  • Mix thoroughly
  • Transfer to a serving bowl
  • Garnish with the grated carrot
  • Serve at room temperature

2 Comments Add yours

  1. Suma Acharya says:

    Looks tempting

    Liked by 1 person

    1. NanC2806 says:

      It is very nice for summer


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