Curd Rice Snack Bowl

Name: Curd Rice Snack Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup rice (parboiled rice, raw); 2.5 cup water (for cooking rice); 1.5 cup yogurt (plain, slightly sour); 0.5 tsp salt; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp cumin seeds; 8 pcs curry leaves (fresh); 2 pcs dried red chili (broken in half); 1 pinch asafoetida; 1 inch ginger (peeled and finely chopped); 1 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp peanuts (roasted and lightly crushed); 0.25 cup cucumber (finely chopped); 0.25 cup carrot (finely chopped); 0.25 cup pomegranate (fresh arils); 3 tbsp besan; 1 pinch red chili powder (for besan crumble)

RATING

4.6/5(98)

TASTE SCORE

8/10

A vibrant, mix-in snack bowl built on creamy South Indian curd rice. It's a playful, customizable version of the classic thayir sadam loaded with crunchy toppings like roasted peanuts, raw veggies, pomegranate, and crispy fried chickpea flour crumbles. Ready in minutes, it's the perfect light meal or comforting snack.

PREP

10m

COOK

15m

SERVES

1 KATORI

319 cal

SERVINGS

METHOD · 6 STEPS

boil · ~15 min
Cook the rice until very soft.
Wash the rice and combine with 2.5 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is completely soft and mushy, about 12-15 minutes. Overcooking is the goal here for the right creamy texture.
TIPMash the hot rice roughly with the back of a ladle for a smoother base.
prep · ~5 min
Make the besan crumble topping.
In a small bowl, mix besan, a pinch of red chili powder, and 1.5 tbsp water into a thick batter. Heat 0.5 tsp oil in a small skillet. Rub small bits of the batter between your fingers directly into the hot oil and fry until golden and crispy, breaking into small crumbles.
mix · ~3 min
Combine the curd rice base.
Transfer the hot, mashed rice to a large mixing bowl. Add the yogurt and 0.75 cup water or more as needed. Add salt and mix thoroughly until you get a smooth, slightly loose, creamy consistency that will thicken as it cools.
temper · ~2 min
Make the tempering.
1.Heat 2 tsp oil in a small skillet over medium heat.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Add urad dal, cumin seeds, dried red chili, and asafoetida. Sauté until dal turns golden and aromatic.
4.Toss in the curry leaves and swirl for 10 seconds until crisp.
TIPPour the sizzling tempering immediately over the curd rice to maximize the crackling sound.
mix · ~1 min
Fold in the tempering and raw aromatics.
Pour the hot tempering over the curd rice mix. Add the finely chopped ginger, green chili, and half the coriander leaves. Gently fold everything together until well incorporated.
assemble · ~2 min
Assemble the snack bowl.
Divide the curd rice among 4 bowls. Top each bowl with distinct sections of the chopped cucumber, carrot, pomegranate arils, roasted peanuts, and crispy besan crumble. Finish with the remaining chopped coriander.
TIPKeep the toppings separate on top so each bite has a different texture and flavor.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use slightly sour yogurt for authentic tang; whisk it first for a smoother blend.
2
Overcook the rice until mushy for the signature creamy curd rice texture.
3
Cool the cooked rice to lukewarm before mixing with yogurt to prevent curdling.
4
Roast peanuts in a dry pan until golden for deeper nutty crunch.
5
Add besan crumble just before serving to keep it crisp.
6
Adjust water based on rice type; parboiled rice absorbs more liquid.

RECIPE VARIATIONS