Curd rice

    10 min

    Curd rice, or yoghurt rice, is an Indian favourite. This easy curd rice recipe is great served warm or cold and is perfect for using leftover rice from curry night.

    8 people made this

    Serves: 2 

    • 1 teaspoon clarified butter
    • 1 teaspoon mustard seeds
    • 1 teaspoon chopped root ginger
    • 1 teaspoon chopped garlic
    • 1 small cinnamon stick (optional)
    • 1 teaspoon chopped green chillies
    • 1 whole red chilli
    • 7 fresh curry leaves
    • 200g cooked basmati rice
    • water as needed
    • 200g reduced fat plain yoghurt

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a heavy pan, heat the clarified butter over medium heat. Add the mustard seeds; it should be just hot enough for the seeds to crackle, but not burn. Stir in ginger, garlic, cinnamon, chillies and curry leaves. Cook, stirring, for 30 seconds.
    2. If rice is cold, add rice to pan with a little water, and cover. The steam will separate the rice. When rice is warm, stir rice with spices. Reduce heat, mix in yoghurt, and heat through.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    I enjoyed this recipe. I like cold yogurt/curd rice on warm summer days, and this was a change from the usual plain yogurt rice. I loved the addition of curry leaves and mustard seeds. I will definitely make this again.  -  21 Apr 2004  (Review from Allrecipes US | Canada)


    this curd rice is good. but we southindians add 1/4 cup pomegranate and carrot ( diced in to small pieces) in to this, try out ! instead of red chilli u can also add curd chilli(moru mulaku ) which is the correct side dish for curd rice  -  16 Jun 2008  (Review from Allrecipes US | Canada)


    This came our pretty good - not as good as my mother's. Next time, I will add more yogurt and let it sit out for a bit before using to get it more sour.  -  08 Jun 2007  (Review from Allrecipes US | Canada)