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Steel bowl with curd rice

Andhra Style Curd Rice

South Indian style yogurt rice is a simple yet absolutely delicious dish. It is a cooling recipe that is perfect to serve during festivals and offering to god.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Side Dish
Cuisine: andhra
Servings: 4 Servings

Ingredients

  • 1 cup Rice
  • teaspoon Ground Turmeric
  • 2 cups Plain Yogurt
  • 2 teaspoons Oil
  • 1 teaspoon Chana dal
  • 1 teaspoon Urad dal
  • 1 teaspoon Mustard seeds
  • ¼ teaspoon Hing/ Asafoetida
  • 1~2 Dry red chili, broken
  • 6~8 Curry leaves
  • 1" Ginger piece, finely grated
  • 1~2 Green Chilies
  • To taste Salt

Instructions

  • Cook rice until quite soft. I pressure cook with 1:2 (rice: water) ratio. Lightly mash the rice with the back of a spoon. Add turmeric, salt, and yogurt. Mix well and set aside.
  • Heat oil in a small pan, add chana and urad dal and once they turn golden, add mustard seeds. Once the seeds start to splutter, add dry red chili and hing.
  • Stir in ginger, green chilies and curry leaves. Fry for 30 seconds~1 minute or until it starts to smell fragrant.
  • Add the tempering to the rice mixture. Mix well. Check the seasonings and adjust accordingly. Add the optional add-ins and mix well. Serve at room temperature or chilled.

Notes

  • Any medium or long grain rice can be used in the recipe. Sona masoori, basmati, jasmine will work.
  • Make sure to use plain, unflavored yogurt. If using Greek variety, add water and whisk well to thin it out.
  • Try to use fresh curd that is not too sour. If you only have sour curd on hand, then use half yogurt & half milk in the recipe to balance it.
  • If you are making this dish ahead of time, then add ½ cup of milk along with yogurt. Also store curd rice in the refrigerator.
  • Sometimes rice soaks up all of the moisture from the yogurt and dish might look dry, stir in some milk and/or water to thin it out.
  • Pomegranate arils, blueberries, grapes etc can be added for both added taste and color. Grated carrot, finely chopped cucumber, chopped mango also make the dish refreshing and extra tasty.
  • Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Calories: 240kcal
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