Curd Rice
Soft rice folded into seasoned yoghurt with a curry leaf tempering, eaten to finish a South Indian meal.
Prep
5 min
Cook
5 min
Total
10 min
Serves
3
Per serving
304 kcal
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Instructions
Step 1: Mash the warm cooked rice lightly and stir in the full fat milk so it stays soft.
Step 2: Fold in the whisked plain yoghurt, grated fresh ginger and salt.
Step 3: Heat the vegetable oil and pop the mustard seeds with the curry leaves and dried red chilli.
Step 4: Pour the tempering over the rice and serve cool.
Ingredients
Quantities update automatically for 3 servings.
- 400 gCooked rice — warm
- 300 gPlain yoghurt — whisked
- 60 mlFull fat milk
- 1 tspMustard seeds
- 10 leavesCurry leaves
- 1 wholeDried red chilli
- 8 gFresh ginger — grated
- 1 tbspVegetable oil
- ¾ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 304 kcal
- Protein
- 8.4 g
- Carbohydrates
- 44.5 g
- Fat
- 10.1 g
- Saturated fat
- 3.3 g
- Fibre
- 1 g
- Sugar
- 6 g
- Sodium
- 542 mg
These figures are estimates for general information only and are not medical or dietary advice.