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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cool the freshly cooked rice.
Mash the rice gently and mix with milk.
Whisk the curd until smooth.
Combine the whisked curd with the milk and rice mixture.
Add salt to taste.
Heat oil in a pan and add cumin and mustard seeds. When they splutter, add red chilli and chana dal. Fry until the dal turns golden.
Add ginger, green chilli, and curry leaves.
When the curry leaves turn crisp, add hing and turn off the stove.
Pour the tempering over the curd rice and mix well.
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Add grated cucumber or carrots for extra flavor and texture.
Adjust the number of dried red chillies, curry leaves, and green chillies according to taste.
Can I use leftover rice for this recipe?
Yes, leftover rice works well as long as it's not too dry.
What can I substitute for chana dal?
You can use urad dal as a substitute for chana dal.
Is there a vegan option for curd rice?
You can use plant-based yogurt and milk to make a vegan version.
How do I prevent the curd from turning sour?
Ensure the rice is at room temperature before mixing with curd.
Can I make this dish spicier?
Yes, increase the amount of green chillies or add more red chillies to the tempering.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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