Curd Rice Recipe

Curd rice or Yogurt rice, is a popular traditional South Indian dish made with cooked rice, yogurt and flavoured with ginger, green chillies, nuts, and pomegranate seeds.

Prep Time15

Cook Time20

Total Time35

Course: rice

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 280kcal

Author: Geetha

Equipment

1 instant pot (I use Duo 7 in 1, 5 Quart)
1 Spoon
1 Small frying pan

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

235 gms (or) 1 Cup Sona Masoori Rice
2.5 Cups Water
3 Cups Milk
1 Teaspoon Oil
1 Tablespoon Urad Dal
1 Tablespoon Chana Dal
6-7 Cashews each broken into 4-5 pieces
1.5 inch Fresh Ginger peeled and grated
4 Green Chillies finely chopped
2 Cups Plain Yogurt
Salt as required
half bunch (or) 15-20 sprigs Fresh Coriander Leaves chopped
1 Cup Pomegranate Seeds

Get Recipe Ingredients

Instructions

Rinse and wash the rice thoroughly with tap water for 2-3 times and soak it for 10 minutes.
235 gms (or) 1 Cup Sona Masoori Rice
After 10 minutes, drain water and place rice inside the inner steel pot of instant pot.
Pour water and close the pot with a lid, move the steam release valve to sealing position.
2.5 Cups Water, 235 gms (or) 1 Cup Sona Masoori Rice
Set the timer for 5 minutes at high pressure and press the manual or pressure cook button.
Once the timer goes off, let it sit for 10 minutes to release pressure naturally.
After ten minutes, manually release any remaining pressure by moving the steam release valve to the vent position.
Once the pressure is completely released, the knob located next to steam release valve drops.
Now, remove the lid and use a steel or wooden spoon to slightly mash the steaming hot rice.
Pour in milk and stir until fully incorporated with rice.
3 Cups Milk
Set it aside and let the rice cool down to room temperature.
Meanwhile, heat oil in a small pan on the hob over medium heat.
1 Teaspoon Oil
Once the oil is hot, fry chana dal and urad dal stirring regularly until the dals turn golden brown.
1 Tablespoon Urad Dal, 1 Tablespoon Chana Dal
Add the cashews now and cook them until they start turning light brown.
6-7 Cashews
Add the ginger and chopped green chilies last, and simmer for a minute, or until the raw aroma vanishes.
1.5 inch Fresh Ginger, 4 Green Chillies
Switch the heat off and pour the tempering over the rice and milk mixture. Stir everything thoroughly.
Now add yogurt and stir well with a spoon.
2 Cups Plain Yogurt
Finally, add pomegranate, salt, chopped coriander leaves and stir until it is well combined with the rice
Salt, half bunch (or) 15-20 sprigs Fresh Coriander Leaves, 1 Cup Pomegranate Seeds
Serve south Indian curd rice with a pickle or a side of your choice.

Notes

Use Fresh Curd: Make sure the yogurt you use is not too sour and is fresh. Fresh curd adds a creamy and delicious taste to the dish.

Cool the Rice: Allow the cooked rice to cool down to room temperature before adding yogurt.

Adjust consistency: If the curd rice is too thick, you can add a little more milk to achieve the right consistency.

Milk: Use the milk that has been cooled to room temperature after boiling. Although the rice cools slightly while mashing, the boiled and cooled milk helps speed up the cooling process of the rice.

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