Curd Rice

Ingredients

• •2 cups cooked rice, cooled
• •1 cup plain yogurt
• •2 tablespoons ghee or oil
• •1 teaspoon mustard seeds
• •1 teaspoon cumin seeds
• •2-3 dried red chilies
• •8-10 curry leaves
• •1/4 cup roasted peanuts
• •1/4 teaspoon turmeric powder
• •1/4 teaspoon salt, or to taste
• •1/4 cup cucumber, diced
• •2 tablespoons fresh coriander, chopped

Directions

1. 1In a large bowl, combine cooled rice with yogurt, turmeric powder, and salt. Mix gently until well combined.
2. 2Heat ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
3. 3Add cumin seeds, dried red chilies, and curry leaves to the pan. Fry for 30 seconds until fragrant.
4. 4Pour the tempering into the rice mixture and stir well to distribute evenly.
5. 5Fold in the roasted peanuts, diced cucumber, and fresh coriander.
6. 6Taste and adjust salt if needed. Serve chilled or at room temperature.

💡 Curd rice should use completely cooled rice; adding yogurt to hot grains can separate the dairy and destroy the dish’s refreshing character.

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