Curd rice with papad and pickle-The ultimate combination!

The one dish that completes a lunch or dinner of every South Indian home is ‘curd rice’. The simplicity of this meal brings with it a fulfilling and refreshing feeling that I can say no other dish adds to the daily course of food. The best part is that to make the curd rice you don’t need to be a Chef or an expert at cooking.

Though this is just a simple combination of curd/yoghurt and cooked rice, still it has taken many different forms of preparation in every home. Some add dry fruits and grapes to it or a piping hot seasoning, while some enjoy it just the way it is.

“I can live on curd rice”, most South Indians all across the globe would agree with me. I remember in my childhood days we used to wait for mom to say today there’s only curd rice for lunch/supper and that would be just right for us as we could get to enjoy a whole meal of only curd rice. This version described here, is the way I make curd rice for my family; it adds just the right touch not only to the dish but also to us, as we find ourselves asking for more.


  • 2 cups – Rice
  • 3/4 litre of milk
  • 2 cups curd/yoghurt


For seasoning:

  • 4-6 Curd chillies (available at South Indian stores), if not available use finely chopped green chillies for spice.
  • A few curry leaves
  • 1 tsp mustard seeds
  • 1 ½ tsp Urad dal (split black gram)
  • 1/2 tsp fenugreek seeds
  • 1 tsp salt

Optional ingredients that can be added in the seasoning:

  • 1 finely chopped onion
  • 1 inch piece of julienned ginger


  • Cook the rice well(drain the water or pressure cook)
  • While hot, churn/mash with a masher and add milk. Mix well and allow to cool till luke warm.
  • In the centre make a small space and add the curd and salt.
  • The seasoning has to done in steps as the ingredients vary in their time for seasoning. To the hot oil add the curd chillies. Heat till brown, and then add urad dal (split black gram) and fenugreek seeds. Stir it in the oil.
  • Turn of the flame and add the mustard seeds and curry leaves; the heat is enough to complete the seasoning. By now the chilli would have turned black.
  • Add this piping hot seasoning to the curd in the rice. Mix well and it is ready to be served.
  • If you prefer it sour, the milk-curd proportion can be varied.

Preparation Time: 30 minutes

Serves: 4

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