Loading...
A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
Cook the rice until very soft. This takes about 15-20 minutes.
Prepare the curd and rice mixture. This takes about 2 minutes.
Prepare the tempering (tadka). This takes about 3 minutes.
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 317.46 calories per serving with 8.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine, garnish, and serve. This takes about 2 minutes.
Add finely grated carrots, chopped cucumber, or steamed peas to the curd rice mixture for extra nutrition and crunch.
In addition to pomegranate, you can add finely chopped green grapes or raw mango for a sweet and tangy twist.
Add 1-2 broken dried red chilies to the tempering along with the green chilies for an extra kick of heat.
Substitute the dairy curd and milk with plant-based alternatives like peanut yogurt, cashew yogurt, or coconut yogurt for a vegan-friendly version.
The curd (yogurt) is rich in probiotics, which are beneficial bacteria that promote a healthy gut microbiome, improve digestion, and boost immunity.
Curd Rice is known for its cooling properties, making it an excellent meal during hot weather. It helps in maintaining body temperature and provides hydration.
This dish is very light and easy on the stomach, making it a perfect comfort food when you're feeling unwell or experiencing digestive issues.
Both curd and milk are excellent sources of calcium and phosphorus, which are essential for maintaining strong bones and teeth.
One serving of this Curd Rice recipe (approximately 1 cup or 290g) contains around 325-350 calories, depending on the type of curd and milk (full-fat vs. low-fat) used.
Yes, Curd Rice is considered very healthy. It's a good source of probiotics from the curd, which aids digestion. It's also light on the stomach, cooling for the body, and provides a balanced mix of carbohydrates, protein, and fats.
The key is to add boiled and cooled milk along with the curd. The milk balances the pH and slows down the fermentation process, keeping the dish from becoming sour, especially when stored for a few hours.
Short-grain rice varieties like Sona Masuri, Ponni, or even Arborio rice work best as they become soft and mushy when cooked, which is ideal for the creamy texture of Curd Rice. You can also use leftover rice.
Absolutely. You can replace the dairy curd and milk with a plant-based yogurt, such as peanut, cashew, or coconut yogurt. The taste and texture will be slightly different but still delicious.
Yes, you can prepare it a few hours in advance. If it becomes too thick upon refrigeration, you can loosen it by adding a little more milk or curd before serving.