Curd Rice

Curd Rice also known as yogurt rice is a popular dish in southern India. While the easiest preparation for this involves mixing boiled rice with plain yogurt, there are many elaborate ways to prepare this dish. Curd rice is often accompanied with South Indian pickles, I enjoy it with my kadu manga pickle which you will find on my blog 🙂


  • Prep time – 15 minutes
  • Cook time – 10 minutes


  • Rice (Uncooked) – 1/2 cup
    • Wash the rice well and soak it in water for ten minutes
  • Water – 1.5 cups or 2 cups
  • Plain Yogurt (Curd) –  1 cup to 1.5 cups
  • Mustard Seeds – 1 tsp
  • Indian Green Chilli (Chopped) – 1
  • Ginger (finely chopped) – 1 tsp
  • Urad Dal – 1 tbsp
  • Curry Leaves – 1 sprig
  • Dried Red Chilli – 2
  • Salt to taste
  • Oil – 1 tbsp


  1. Drain the soaked rice. Cook the rice in 1.5 to 2 cups water (the rice needs to be a little overcooked)
  2. Once the rice is cooked, let it cool to room temperature
  3. Whisk the yogurt and add it to rice. Mix it all
  4. Add salt to taste and set aside
  5. In a pan, heat the oil. Add the dry red chillies, mustard seeds, urad dal, curry leaves, ginger and green chilli. Saute for a minute and pour this on the curd rice and mix everything
  6. Serve 🙂 (Goes well with my mango pickle and papad)



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