Ingredients10 m servings 230 cals
- 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, green and red chile peppers, and curry leaves. Cook, stirring frequently, for like 30 seconds.
- If rice is cold, add rice to pan with a little water, and cover. The steam will separate the rice. When rice is warm, or if adding warm rice, stir rice with spices. Reduce heat, mix in yogurt, and heat through.
- The red chilly and cinnamon are simply for flavour. Do not eat them.
Per Serving: 230 calories; 5 g fat; 36.4 g carbohydrates; 10.2 g protein; 13 mg cholesterol; 90 mg sodium. Full nutrition
ReviewsRead all reviews 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 de...
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 ) w...
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.