Asian Indian Comfort Food, or Curd Rice
Simple recipe for soothing Indian curd rice with yogurt, tempering, and storage tips. Quick, mild, and fridge-friendly.
This is the most unlikely comfort food I have ever eaten, and by far my favorite. It's known for its calming, soothing taste served at room temperature. The ingredients may bely the actual comfort this food gives...though perhaps it suits certain people, too! You just have to try it.
Submitted by: amy from chicago, IL
Yield: Enough to feed me for a few days - although it can be shared if you have the right company!
- Mix hot cooked rice with plain yogurt, salt, and a tempering of mustard seeds, urad dal, curry leaves, and dried chiles.
- Serve at room temperature or chilled; garnish with ginger, chopped green chili, and cilantro for balance.
- Leftovers keep well refrigerated for 2 to 3 days; adjust yogurt thickness if using Greek or non-dairy yogurt.
Spices
Featured in this Recipe
Preparation Instructions:
Rinse rice and keep covered in 2 inches of water for 30 minutes.
Put 1 cup of plain yogurt in a bowl, add 3/4 teaspoon salt, and whisk until smooth and creamy.
Bring 12 cups water to boil, add rice and bring to boil again. Boil vigorously for 12 minutes. Drain and put this in a big bowl. Add yogurt while the rice is still hot and mix gently.
While the rice is boiling, mince up little green chili (discard the seeds) and mince up the cube of ginger.
Heat the oil in a pan. Throw in the black mustard seeds. When seeds begin to "pop," add the teaspoon of urad dal. When the dal turns reddish, add the curry leaves and 2 dried red chiles. When the red chiles turn dark, lift pan and pour all over the bowl of cooked rice-yogurt mixture. Sprinkle the fresh chopped cilantro (optional), minced green chili, and ginger over all and gently mix. Serve at room temperature and add salt to personal preference.
Chill the leftovers, which are splendid.
thespicehouse.com
More About This Recipe
Yum. The urad dal and curry leaves are subtle but splendid flavors. I have left out the cilantro with no major upset, but leaving out the others seems like it would make for a marked imbalance in the final flavor. Editor's note: Indian markets and cookbooks often called cilantro "fresh coriander". They come from the same plant. Cilantro is the herb leaves, and coriander is the seed.
Frequently Asked Questions
What is curd rice?
Curd rice is a soothing South Indian dish made by mixing cooked rice with plain yogurt and a spiced oil tempering of mustard seeds, urad dal, curry leaves, and dried chiles. It is usually served at room temperature or chilled.
Can I use Greek yogurt or non-dairy yogurt?
Yes. Greek yogurt is thicker so thin it with a little water or milk to reach a creamy consistency. Plant based yogurts like soy or coconut work too, but they change the flavor and texture.
Will adding hot rice kill the yogurt cultures?
If the rice is very hot it can reduce live cultures. To keep probiotics, let the rice cool slightly until warm, not steaming, before folding in yogurt. The dish still tastes fine when yogurt is added while rice is hotter.
Can I make curd rice with leftover rice?
Yes. Leftover cooled rice is commonly used. Mix in the yogurt and salt, then add the hot tempering. You may need less yogurt because leftover rice absorbs less liquid.
What can I substitute for urad dal and curry leaves?
Urad dal can be swapped with toasted chana dal or split yellow lentils for crunch. Curry leaves have a unique flavor; if you cannot find them try a small pinch of lime zest for brightness, but the taste will differ.
How long does curd rice keep and how should I store it?
Store curd rice covered in the refrigerator for 2 to 3 days. Serve chilled or bring to room temperature before eating. Discard if it smells off or shows visible spoilage.
How do I make curd rice milder or spicier?
For milder flavor remove seeds from the green chili or omit it. To increase heat add chopped fresh chilies, crushed red pepper, or more toasted dried chiles in the tempering.
Is curd rice gluten free and suitable for babies?
Curd rice is naturally gluten free when made with plain rice and yogurt. It can be offered to older babies after consulting a pediatrician, but avoid added salt, hot spices, and whole chiles for infants.
What is curd rice?
Curd rice is a soothing South Indian dish made by mixing cooked rice with plain yogurt and a spiced oil tempering of mustard seeds, urad dal, curry leaves, and dried chiles. It is usually served at room temperature or chilled.
Can I use Greek yogurt or non-dairy yogurt?
Yes. Greek yogurt is thicker so thin it with a little water or milk to reach a creamy consistency. Plant based yogurts like soy or coconut work too, but they change the flavor and texture.
Will adding hot rice kill the yogurt cultures?
If the rice is very hot it can reduce live cultures. To keep probiotics, let the rice cool slightly until warm, not steaming, before folding in yogurt. The dish still tastes fine when yogurt is added while rice is hotter.
Can I make curd rice with leftover rice?
Yes. Leftover cooled rice is commonly used. Mix in the yogurt and salt, then add the hot tempering. You may need less yogurt because leftover rice absorbs less liquid.
What can I substitute for urad dal and curry leaves?
Urad dal can be swapped with toasted chana dal or split yellow lentils for crunch. Curry leaves have a unique flavor; if you cannot find them try a small pinch of lime zest for brightness, but the taste will differ.
How long does curd rice keep and how should I store it?
Store curd rice covered in the refrigerator for 2 to 3 days. Serve chilled or bring to room temperature before eating. Discard if it smells off or shows visible spoilage.
How do I make curd rice milder or spicier?
For milder flavor remove seeds from the green chili or omit it. To increase heat add chopped fresh chilies, crushed red pepper, or more toasted dried chiles in the tempering.
Is curd rice gluten free and suitable for babies?
Curd rice is naturally gluten free when made with plain rice and yogurt. It can be offered to older babies after consulting a pediatrician, but avoid added salt, hot spices, and whole chiles for infants.
This is the most surprising, fabulous comfort food! the flavors really enhance each other surprisingly, nothing is too harsh (maybe the fresh ginger sometimes), and it settles me like NO other food, not even comfort foods I grew up with. hurrah for curd rice!