Curd rice is a synonym for comfort food, especially in South India. Curd rice recipe is so simple in terms of preparations but makes for a delectable treat.

Curd rice is perfect meal for a hot summer day. It is also very easy on the stomach and also tastes good while travelling.

Serves 2-3 people

Cooking time 10 minutes

INGREDIENTS –

For curd rice mixture –

• 1 cup cooked white rice
• 1 cup plain curd or yogurt or dahi
• 1-inch ginger, grated
• 1 green chili, chopped
• A handful of chopped coriander leaves or dhania
• 2 tbsp pomegranate seeds or anar
• Salt to taste

For tempering –

• 1 tbsp oil or ghee
• 1 tsp asafoetida or hing
• 1 tsp mustard seeds or sarson ke beej
• 1 tsp cumin seeds or jeera
• 2-3 red chili
• 10-15 curry leaves or kadi patta

INSTRUCTIONS –

1. In a mixing bowl, add cooked rice, curd, green chili, ginger, and pomegranate seeds together.
2. For tempering heat oil in a pan. Add mustard seeds or sarson ke beej and cumin seeds or jeera. After the seeds, crackle, add asafoetida or hing, red chili and curry leaves or kadi patta.
3. Add the tempering to the curd rice mixture and mix well.
4. Garnish with pomegranate seeds and serve.