Curd (Yogurt) Rice

Curd (dahi) rice is one of the easiest and tastiest rice recipe. It literary takes mins to prepare. You can dress it up different ways, I like it simple rice with yogurt and some tampering. It needs very few ingredients. You can serve this at room temperature. When I am the only one eating at home, this is one of my go to recipe. I sometime pack this for my flight when I know they are not serving any food during flight. This is a simple yet soul satisfying meal!

Please note that you can see printable version at the end. You need to use chrome browser to print or save one pager copy of the recipe.

Preparation Time: 5 minutes

Cooking Time: 15-20 mins

Ingredients:

1/2 cup rice
1½ cup plain yogurt
Salt to taste
1/2 tsp sugar (optional)

Tempering
1 tbsp ghee/oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
10-15 raw peanuts
1 stem of curry leaves
1 small chili chopped finely
Small pinch of asafoetida

Procedure

1. Wash rice 2-3 times with water, remove water and then add 3 cups of fresh water and let it sit for 15 mins. Cook this rice until soft (add more water if needed) or you can pressure cook for 3 whistle. Once rice is ready, let it cool down a bit. You need mushy soft rice for this recipe.

2. Add 1½ cup of plain yogurt, salt and sugar (optional) to cooked rice bowl and whisk properly so the texture will be creamy. You can always add more yogurt if you like. Keep the bowl on side.

3. To prepare tempering, heat a non stick small pan. Add 1 tbsp ghee or oil if you are vegan. Add mustard and cumin seed in the oil. Let mustard seeds splutter, then add urad dal and also peanut and fry on low heat stirring continuous. In 1 minute, peanuts will start turning brown, add curry leaves, chopped chilies and asafoetida. Turn off the heat and pour tempering over dahi rice. Mix well. And you are done! The rice is ready to serve. Garnish with fresh coriander if you like. Isn’t it easy as I mentioned earlier?

This rice is slightly tangy, spicy and sweet (if you added sugar). It has lots of different flavour from cumin, curry leaves to asafoetida. It also has crunch from peanuts and urad dal. You can even make it sweet with fruits and nuts. Other option is to add some veggies like onion, carrot, etc.

I would love to know if you tried making this at home and share your experience with me 🙂 .

Also let me know if you have any questions regarding this recipe.

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Curd (Yogurt) Rice

  • Servings: 1-2
  • Difficulty: very easy
  • Print

Ingredients:
1/2 cup rice
1½ cup plain yogurt
Salt to taste
1/2 tsp sugar (optional)

Tempering
1 tbsp ghee/oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
10-15 raw peanuts
1 stem of curry leaves
1 small chili finely chopped
Small pinch of asafoetida

Procedure
1. Wash rice 2-3 times with water, remove water and then add 3 cups of fresh water and let it sit for 15 mins. Cook this rice until soft (add more water if needed) or you can pressure cook for 3 whistle. Once rice is ready, let it cool down a bit. You need mushy soft rice for this recipe.
2. Add 1½ cup of plain yogurt, salt and sugar (optional) to cooked rice bowl and whisk properly so the texture will be creamy. You can always add more yogurt if you like. Keep the bowl on side.
3. To prepare tempering, heat a non stick small pan. Add 1 tbsp ghee or oil if you are vegan. Add mustard and cumin seed in the oil. Let mustard seeds splutter, then add urad dal and also peanut and fry on low heat stirring continuous. In 1 minute, peanuts will start turning brown, add curry leaves, chopped chilies and asafoetida. Turn off the heat and pour tempering over curd rice. Mix well. And you are done! The rice is ready to serve. Garnish with fresh coriander if you like. Isn’t it easy as I mentioned earlier?

Enjoy!

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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

2 thoughts

  1. Hi Bhavana, you have a beautiful food blog. I am a south Indian who grew up eating curd rice everyday. We eat it at the end of the main meal to cool down the palette, both lunch and dinner time. Its usually plain buttermilk and rice mixed together with a pinch of salt. The tempered yoghurt rice is made for special occasions like festivals and parties. Also for school lunch box, which was my favourite😍. Try using ghee, chana dal and grated ginger along with other in tadka for a very tasty variation.
    Your photo of the yummy yoghurt rice brought back nostalgia of school days lunchbox😇

    Liked by 1 person

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