Spicy Curd/Yoghurt Rice

Curd rice is a perfect dish to beat the heat. And with some spices and tempering, it takes even leftover rice to a new level 🙂

Curd rice with pickle or a vegetable is one of my all-time comfort foods.



Cooked rice: 1 cup (you can cook it with separate grains or slightly mushy as you like it – we usually prefer it a little mushy)

Curd/Yoghurt: ½ cup

Milk: ¼ cup

Mustard seeds: ½ teaspoon

Curry leaves: 4-5

Green chillies: 4

Ginger: ½ inch piece

Coriander (cilantro) leaves: a handful

Asafoetida (hing) powder: a generous pinch

Oil: 1 teaspoon

Salt to taste


*You can also add dry red chillies, udad dal (black gram skinned and split), chana dal (Bengal gram split), or even grated coconut to your taste.



  1. Mix the curd/yoghurt and milk together in a bowl till smooth. Also, mix in the salt to taste.
  2. Finely chop the green chillies, ginger, and curry leaves.
  3. Also, finely chop the coriander leaves.
  4. Add the cooked rice to it and mix well. Add a little bit of water, if required.
  5. Mix in the chopped coriander leaves.
  6. In a small frying pan for tempering, heat the oil and add the mustard seeds and fry them till the pop.
  7. Sprinkle the asafoetida powder and turn off the heat.
  8. Add the chopped green chillies, ginger, and curry leaves. Sauté for a few seconds.
  9. Add to the curd rice and mix well.
  10. Set it aside for about 10-15 minutes or till you want to serve.
  11. The rice can be served warm or chilled – is yummy either way. Enjoy with pickle or some vegetable by the side. We had a completely cooling meal for the summer – curd rice with alu methi and cucumber slices 🙂

3 Responses to “Spicy Curd/Yoghurt Rice”

  1. I like it mushy too..yummy

    From skribles: Thanks Divya

  2. i loveeee thair shadam… u made me drool over all ur recipes.. they r so simple and good… i enjoyed my stay here..:)

    From skribles: Thanks for ur nice words Swati 🙂

  3. hey realy goood 1 recipe i like it tooooo much…………………:D

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