Easy curd rice recipe for a quick meal
Easy curd rice recipe for a quick meal Okay, so I have a confession. I am obsessed with curd rice. Like, embarrassingly obsessed. It’s the ultimate comfort food—creamy, tangy, and just so dang easy to make. I swear, on days when I’m too tired to even think about cooking, this is my go-to. Plus, it’s…
Easy curd rice recipe for a quick meal
Okay, so I have a confession. I am obsessed with curd rice. Like, embarrassingly obsessed. It’s the ultimate comfort food—creamy, tangy, and just so dang easy to make. I swear, on days when I’m too tired to even think about cooking, this is my go-to. Plus, it’s basically a blank canvas. You can add whatever you want to it, or keep it super simple. No judgment here.
I first had curd rice at a friend’s house years ago, and I was like, “Wait, why haven’t I been eating this my whole life?” It’s like the South Indian version of mac and cheese, but way healthier (and, okay, maybe a little less cheesy). Anyway, if you’ve never tried it, you’re in for a treat. And if you have? Well, you already know how good this stuff is.
Recipe Card
Recipe Title: Easy curd rice recipe for a quick meal
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes (plus chilling time)
Calories: 320 kcal per serving
Ingredients:
- 1 cup cooked rice (leftover works great!)
- 1 cup plain yogurt (thick is best)
- 1/2 cup milk (adjust for consistency)
- 1 tbsp butter or ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1-2 green chilies, finely chopped (optional)
- 1-inch ginger, grated
- A handful of curry leaves
- 1/4 cup chopped cilantro
- Salt to taste
Directions:
- Mash the cooked rice lightly with a spoon or your hands (don’t go crazy, just break it up a little).
- Mix in the yogurt and milk until it’s creamy but not too runny. Think pudding texture.
- Heat the butter or ghee in a small pan. Add mustard seeds and let them pop (watch out, they jump!).
- Toss in cumin seeds, green chilies, ginger, and curry leaves. Sizzle for like 30 seconds.
- Pour this spicy, buttery goodness over the rice-yogurt mix. Stir it all together.
- Add salt and cilantro. Taste it. Need more tang? Add a squeeze of lemon. Too thick? A splash of milk.
- Chill for at least 30 minutes before eating (trust me, it’s better cold).
See? Told you it was easy. Now, let’s talk about the details because I have thoughts. Lots of them.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter/ghee | Margarine or coconut oil |
| Yogurt | Dairy-free yogurt (just make sure it’s unsweetened) |
| Green chilies | Red chili flakes or skip if you don’t like heat |
Tips
- Leftover rice is your best friend here. Fresh rice can get mushy, but day-old rice holds up better.
- If your yogurt is too sour, add a pinch of sugar. It balances the flavors.
- Want extra crunch? Top with roasted peanuts or cashews. So good.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! It actually tastes better after chilling for a few hours. Just keep it covered in the fridge.
Q: Can I freeze leftovers?
A: Nah, dairy doesn’t freeze well in this case. It’ll get weird and watery. Just eat it within a day or two.
Q: What do I serve with curd rice?
A: It’s great on its own, but if you want to go fancy, pair it with pickle, papad, or even some spicy stir-fried veggies.
Alright, that’s my love letter to curd rice. It’s stupidly simple, crazy delicious, and perfect for those “I can’t even” days. Give it a shot and let me know how it turns out. And hey, if you mess it up? No big deal. It’s just rice and yogurt—you’ll live. Happy cooking!
