Curd Rice/Dahi Chawal
Benifits of Curd Rice
- Rice: Rice is a good source of energy and provides essential vitamins and minerals. It is easy to digest and pairs well with yogurt.
- Yogurt (Curd): Yogurt is rich in probiotics, which help in digestion and boost the immune system. It also provides calcium and protein.
- Milk (Optional): Milk adds creaminess and provides additional calcium and vitamin D.
- Mustard Seeds: Mustard seeds have anti-inflammatory properties and add a nutty flavor to the dish.
- Urad Dal: Urad dal is high in protein and fiber, which help improve digestion and provide energy.
- Green Chilies: Green chilies are high in vitamins C and A. They boost metabolism and add a spicy kick to the dish.
- Ginger: Ginger aids in digestion, reduces inflammation, and has antibacterial properties.
- Curry Leaves: Curry leaves are rich in antioxidants and have anti-inflammatory properties.
- Asafoetida (Hing): Asafoetida helps in digestion and has anti-inflammatory properties.
- Grated Carrots or Pomegranate Seeds (Optional): Carrots are rich in beta-carotene and fiber, while pomegranate seeds are high in antioxidants and vitamin C.
Curd rice is made by mixing cooked rice with yogurt and a few basic spices. The dish is then tempered with mustard seeds, curry leaves, and sometimes ginger and green chilies, adding a burst of flavor. It's often garnished with pomegranate seeds or grated carrots for an added touch of color and nutrition. This recipe is quick to prepare, nutritious, and can be enjoyed by people of all ages. It’s especially beneficial for digestion and is a go-to dish when you need something light and comforting.
- 1 cup rice
- 2 cups water
- 1 cup plain yogurt
- 1/2 cup milk (optional)
- 2 teaspoon salt
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 green 1-2 chilies
- 1 small piece of ginger
- 8 medium sized curry leaves
- 1 Pinch pinch of asafoetida
- 2 tablespoons grated carrots or pomegranate seeds (optional)
- 1 handful Fresh coriander leaves
- Rinse the rice thoroughly under cold water until the water runs clear.
- Cook the rice with 2 cups of water in a rice cooker or on the stove until soft. Allow it to cool slightly.
- In a large bowl, mix the cooked rice with yogurt and milk (if using). Add salt to taste.
- Mix well until the rice is creamy and well combined.
- Heat oil or ghee in a small pan over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until it turns golden brown.
- Add chopped green chilies, ginger, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until fragrant.
- Pour the tempering over the curd rice and mix well.
- Garnish the curd rice with grated carrots or pomegranate seeds and fresh coriander leaves.
- Serve immediately or refrigerate for a cool and refreshing meal.
Servings 4
- Amount Per Serving
- Calories 310kcal
- Calories from Fat 63kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 26mg9%
- Sodium 126mg6%
- Potassium 445mg13%
- Total Carbohydrate 49g17%
- Dietary Fiber 1g4%
- Sugars 11g
- Protein 11g22%
- Vitamin A 2865 IU
- Vitamin C 13 mg
- Calcium 270 mg
- Iron 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Expert Tips
- Use fresh and thick yogurt for the best taste and texture.
- If the rice becomes too thick after refrigeration, you can add a little milk or water to adjust the consistency before serving.
- Adding a bit of milk while mixing the curd with rice prevents the yogurt from turning sour quickly.
- You can also add chopped cucumbers or raw mangoes for an extra refreshing taste.
Storage Instructions
- Store curd rice in an airtight container in the refrigerator.
- It can be kept for up to 2 days. Fresh curd rice tastes best.
- If storing for later, add the tempering just before serving to keep it fresh and flavorful.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
