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Traditional South Indian Curd Rice Recipe

Traditional South Indian Curd Rice - made with soft rice, yogurt and a tempering made with cumin, mustard, ginger, curry leaves and chillies.
Course Main Course
Cuisine Indian
Keyword Traditional South Indian Curd Rice
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 187kcal
Author Chhavi


  • 1 Cup Rice Short Grain Rice- Sona Masoori or regular rice
  • 3 Cups Yogurt more if required.
  • ½ cup Milk
  • ¼ Cup Coriander Leaves Chopped


  • 1 tablespoon Oil Gingely/Groundnut or vegetable oil.
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Grated Ginger
  • 1 Green Chilli Sliced
  • 10-12 Curry Leaves
  • 1-2 Dried Red Chilies optional


  • Cook the rice so its soft and mashable.
  • Instant Pot- 1 cup rice, 2.5 cups water, 6 minutes on High Pressure
  • Pressure Cooker - 1 cup rice, 3 cups water, 10 minutes on medium flame.
  • Stove Top- 1 Cup rice, 3.5 cups of water, cover the pot and simmer till cooked soft.
  • Spread the hot rice on a plate and let it cool down.
  • Once it's at room temperature(touchable) , Add the yogurt and Milk.
  • Add the chopped coriander and give it a mix. Adjust with more milk if needed.


  • In a small pan or wok, heat the oil. Once it's smoking, switch the gas off, add the mustard and cumin. Let it splutter.
  • Add the ginger, curry leaves, green chillies and red chillies
  • Pour the tempering over the curd rice and give it a mix.
  • Serve at room temperature or cold.
  • Optional Steps- You can top the curd rice with one more tempering, pomegranate seeds, and fried cashews




Curd rice is best served with pappadam(Papad) and pickle.
We love eating it with Potato fry or Bombay Potatoes too
It also goes famously with Chicken 65


  • If using leftover rice, refresh is with a few drops of water , and microwave is covered till its hot and steamy. 
  • Make sure you mash the over-cooked rice while it's still hot.Once it cools down, mashing becomes difficult.
  • Let the rice cool a bit before adding curd. It should be cool enough that you can feed it to a child.
  • Curd rice is best served cold.
  • The Rice will absorb more moisture as it sits.
Top Tip - Add a tablespoon of butter to the freshly cooked rice and then proceed to mash the rice. It adds richness to the curd rice you associate with restaurant curd rice.

Heat Level

To adjust the heat, follow the tips below
Mild heat: 2 whole red chilies
Moderate heat: 2 whole red chilies & one pierced green chili
Spicy heat: 2 whole red chilies & 2 Chopped Green chilies
The whole red chilies will not add any heat but just the smoky flavor of tempered chilies.
On the other hand, green chilies will add the heat which contrasts very well against the cooling curd rice.


Serving: 2Cups | Calories: 187kcal | Carbohydrates: 15g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 135mg | Potassium: 348mg | Fiber: 1g | Sugar: 10g | Vitamin A: 397IU | Vitamin C: 53mg | Calcium: 275mg | Iron: 0.5mg