This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.

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  • Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.

  • Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

Nutrition Facts

270.6 calories; 8.1 g protein; 48 g carbohydrates; 13.1 mg cholesterol; 76.2 mg sodium. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
03/01/2010
Turned out well. Usually turmeric is not added in curd rice but I added it cause it says so in the recipe. Added little sugar for taste. And make sure that the rice is at room temperature before adding the yogurt mix. Read More
(19)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2010
Turned out well. Usually turmeric is not added in curd rice but I added it cause it says so in the recipe. Added little sugar for taste. And make sure that the rice is at room temperature before adding the yogurt mix. Read More
(19)
Rating: 5 stars
02/12/2009
This is a great recipe! I've made this a few times now and have varied it in only a few small ways. Instead of using the dry red pepper I now use sriracha brand chili paste that gets mixed in after pulling the mustard seeds. Additionally I started using a tzatziki sauce (home-made--traditional recipe) as opposed to plain yogurt. I also tend to go a little more generous with the curry but that is a personal taste thing. This has been requested repeatedly by both roommates and my girlfriend since the initial trial. Great with any kind of Mediterranean or Indian dish. Read More
(19)
Rating: 4 stars
03/01/2010
Turned out well. Usually turmeric is not added in curd rice but I added it cause it says so in the recipe. Added little sugar for taste. And make sure that the rice is at room temperature before adding the yogurt mix. Read More
(19)
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Rating: 5 stars
10/20/2010
I kind of made this dish on a bet as it looked so kooky. This dish is so good I feel sorry for anyone who has not tried it. I have made it maybe 30 times and will make it forever more. I leave out the asafoetida as it is kind of a heavy hitter. The curry leaves are key though. Thanks DHAN0923!! Read More
(18)
Rating: 5 stars
08/29/2014
I have made this dish multiple times with different dried chilies (man the habaneros were HOT!) however I can't get my hands on curry leaves. I have asafoetida powder which I thought would be the harder ingredient to find but no curry leaves. So I will need to try to buy some from Amazon to try this rice in all its glory. In the meantime the rice is still very tasty without the curry leaves and no substitution made. This recipe has frequented a few of my menus throughout the summer and I am sure it will continue to pop up frequently. Thank you! Read More
(5)
Rating: 4 stars
08/18/2019
Tasty! I didn’t have curry leaves so used a bit of lime zest and two bay leaves instead, and I used soy milk instead of dairy milk. I added in a bit of paprika and a quarter cup of pine nuts, which added to it for me. Read More
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