Tadka Curd Rice
A South Indian style curd rice recipe with a flavorful tempering (tadka) for added taste and aroma.
45m4Servings
Nutrition
362kcal
7gProtein
63gCarbs
9gFat
Ingredients
CURD RICE
Rice
1 cup
Curd
2 cups
Salt
To taste
1 tsp
TEMPERING (TADKA)
Oil
2 tbsp
Mustard Seeds
½ tsp
Cumin Seeds
½ tsp
Urad Dal
1 tsp
Split Chickpeas
1 tsp
Green Chilli
2 pieces
Dry Red Chilli
3 pieces
Curry Leaves
12 pieces
Equipment
Pressure Cooker
Instructions
1Cook the Rice
15m
15mSoak Rice
Rinse 1 cup of rice thoroughly and soak it in water for 20 minutes.
Pressure Cook
Drain the soaked rice and transfer it to a pressure cooker. Add 2.5 cups of water and close the lid. Cook on high heat until the first whistle blows.
Simmer
Reduce the flame to low and cook for 2 more minutes. Switch off the flame and let the pressure release naturally.
Cool Rice
Open the cooker and transfer the cooked rice to a separate bowl. Let it cool down completely.
2Prepare the Curd Rice Base
5m
5mCombine
Once the rice has cooled, add 2 cups of fresh curd to it and mix well.
Add Salt
Add 1 teaspoon of salt and stir until it dissolves and there are no lumps.
3Make the Tempering (Tadka)
10m
10mHeat Oil
Preheat a small pan over medium heat. Add 2 tablespoons of oil and heat it.
Sauté Seeds and Dal
Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon split chickpeas, and 1 teaspoon urad dal to the hot oil. Sauté until they turn golden brown.
Add Aromatics
Add 2-3 chopped green chilies and 3 dry red chilies. Roast for a few seconds.
Add Curry Leaves
Add 10-12 curry leaves and sauté for a few more seconds until they become crisp. Switch off the flame.
4Combine and Serve
5m
5mTemper the Rice
Pour the prepared tempering (tadka) over the curd rice mixture.
Mix and Serve
Gently mix the tempering into the curd rice. Serve immediately.
Tips
Ensure the rice is completely cooled before adding curd to prevent it from becoming sour.
Adjust the quantity of green and red chilies according to your spice preference.
The tempering should be added while hot to release its full aroma.