Curd Rice

Curd Rice

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Tina Pinto
About the Receipe:

  • 2 cups rice
  • 1 to 2 cups milk
  • 2 cups curd (yogurt)
  • 1 tsp. salt
  • 2 each red chilies green chilies
  • 1 tsp. mustard seeds
  • 1 tsp. oil
  • ¼ tsp. asafetida
  • ½ tsp. finely chopped ginger
  • Few curry leaves
  • Few coriander leaves (for garnishing curd rice)


Cook rice until very soft in a pressure cooker. Mash the rice well. Add the milk, salt and mix well. Heat oil in a kadai.


Add the mustard seeds, red chilies, green chilies, then ginger, curry leaves and asafetida.


Mix the seasoning to the rice. When the rice is cooled add the curd and mix well without lumps and garnish with fresh coriander leaves.


Grated carrot or finely chopped cucumber can also be added to the rice.


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