Today, I wasn’t feeling well, and I honestly didn’t have the energy to spend much time in the kitchen. When you’re sick, even deciding what to cook can feel like a task. I wanted something simple, affordable, and easy to prepare with ingredients I already had at home.
That’s when I decided to make curd rice for lunch. I had some rice and curd, so I thought of making this simple South Indian-style dish with a little mustard seed and curry leaf tempering. Instead of preparing an elaborate meal, I cooked the rice, gently heated the curd with the tempering, and mixed everything together.
The result was a creamy, mildly tangy bowl of curd rice that took very little effort to make. The mustard seeds and curry leaves added a lovely aroma without requiring lots of spices or ingredients.
I love recipes like this because they remind me that homemade food doesn’t need to be complicated or expensive. On days when I’m under the weather and don’t feel like cooking, a simple bowl of curd rice is an easy lunch option.
Curd Rice
Equipment
- 1 Bowl
- 1 Frying pan or kadai
Ingredients
- 1 cup cooked rice
- ½ cup plain curd
- ½ tsp mustard seeds rai
- 6 –8 curry leaves
- 1 tsp cooking oil
- Salt to taste
- 2 –3 tbsp water as needed, to adjust consistency
Step-by-Step Recipe
Step 1: Cook the rice
If you don’t already have cooked rice, take approximately ⅓ cup raw rice and rinse it thoroughly. Add it to a pot with water and cook until soft. Curd rice tastes best when the rice is tender enough to mix easily with the curd. Once cooked, allow the rice to cool until it is warm or at room temperature.
Step 2: Prepare the curd
Add the plain curd to a bowl and whisk it until smooth. Add two or three tablespoons of water if it is too thick. This helps the curd blend evenly with the rice and creates a creamy consistency.
Step 3: Prepare the tempering
Heat one teaspoon of oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Carefully add the curry leaves and allow them to sizzle briefly, releasing their aroma. Keep the heat moderate so the spices don’t burn.
Step 4: Add the curd
Reduce the heat to its lowest setting. Add the whisked curd to the pan with the mustard seeds and curry leaves, then stir gently. Warm the mixture briefly over very low heat, stirring continuously. Avoid bringing it to a boil, as curd can split when overheated. Turn off the heat as soon as it is warmed through.
Step 5: Add salt
Stir salt into the warmed curd mixture to taste. Mix well so the seasoning is evenly distributed.
Step 6: Combine with the rice
Place the cooked rice in a bowl and gently mash a small portion with the back of a spoon if you prefer a softer texture. Pour the warmed curd and tempering mixture over the rice. Stir everything together until the rice is evenly coated. If the mixture is too thick, add a little water and mix again.
Step 7: Serve the curd rice
Transfer the curd rice to a bowl and serve while it is freshly prepared. It should be soft, creamy, and lightly flavoured with mustard seeds and curry leaves. Since this is a dish made with curd and rice, avoid leaving it at room temperature for a long time.
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