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This recipe for curd rice using red rice is a refreshing twist on the classic dish. The nuttiness of red rice pairs beautifully with the creamy curd, grated vegetables, and aromatic tempering. The rice is slightly mashed for a silky texture, and the tempering adds a burst of flavor with mustard seeds, curry leaves, and cashews. Perfectly chilled, this dish is a soul-satisfying treat.
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Soak red rice for at least an hour.
Drain the water from the soaked rice.
Cook the red rice in a pressure cooker with 3 cups of water for 5 to 6 whistles.
Release the pressure and slightly mash the cooked rice with a ladle.
Add a little cold water while mashing the rice.
Refrigerate the mashed rice for 20 minutes until cooled.
Add curd, salt, grated cucumber, grated carrot, and cut coriander leaves to the cooled rice.
Mix everything well until combined.
Heat 2 tbsp of oil in a pan.
Add urad dal, cashew nuts, mustard seeds, red chillies, and curry leaves to the oil.
Let the mustard seeds splutter and the urad dal turn golden.
Turn off the flame and add asafoetida to the tempering.
Refrigerate the dish for at least 30 minutes.
Mix the tempering into the rice just before serving.
Garnish with pomegranate seeds and serve chilled.
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For a creamier texture, use slightly sour curd.
Adjust the quantity of curd and water based on the desired consistency.
You can substitute red rice with regular white rice if preferred.
Ensure the rice is completely cooled before adding curd to prevent curd from splitting.
Can I use white rice instead of red rice?
Yes, you can substitute red rice with white rice for a more traditional curd rice.
How long should I soak the red rice?
Soak the red rice for at least an hour to ensure it cooks evenly.
Can I skip the tempering?
The tempering adds flavor and aroma, but you can skip it if you prefer a simpler version.
How do I prevent curd from splitting?
Ensure the rice is completely cooled before adding curd to avoid splitting.
What can I use for garnishing if I don't have pomegranate?
You can use chopped nuts or fresh coriander leaves as an alternative garnish.
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