Photograph of the finished Curd rice

India · Cơm trộn sữa chua Curd rice

Curd rice

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 12.7 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Fresh milk Fresh milk ¾ cup
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Hulled urad beans Hulled urad beans 0.7 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Ginger Ginger 0.8 oz
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Raisins Raisins 1.4 oz
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Cook the rice until it's softer than usual, then gently mash it while it's still warm; the broken rice grains will blend better with the yogurt.
  2. 2 Mix the fresh milk into the warm rice first, let it cool completely before adding the yogurt; adding yogurt to hot rice will make it too sour and cause it to separate.
  3. 3 Toast the mustard seeds until they pop, then add the urad beans, sliced green chilies, minced ginger, and curry leaves.
  4. 4 Drop the raisins into the pan for 20 seconds to puff them up.
  5. 5 Pour the mixture over the rice, season with salt, and let it chill for 15 minutes before serving.
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