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Gut Friendly Probiotic Curd Rice Recipe

Vijaya
TASTY CURD RICE – THE ULTIMATE COMFORT MEAL!
Simple, soothing, and soul-satisfying — curd rice is more than just food; it's a feeling! A South Indian classic made with soft-cooked rice and creamy curd, tempered with fragrant spices — this dish is a cooling remedy for your gut, especially during hot summer days. Whether you’re tired, feeling bloated, or just craving something light yet flavorful, this tasty curd rice is your go-to comfort bowl. Quick to make, easy to digest, and endlessly customizable!
Print Recipe
Prep Time 8 hours
Cook Time 15 minutes
20 minutes
Total Time 8 hours 35 minutes
Course fermented dish, lunch, maincourse, probiotic
Cuisine Indian
Servings 2 people

Ingredients
  

For Curd Rice:

  • Cooked rice – 1 cup preferably soft and mushy
  • Thick curd plain yogurt – 1 to 1.5 cups (adjust as per creaminess desired)
  • Milk – 2–3 tbsp optional, prevents sourness

For Tempering:

  • Oil or ghee – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp optional
  • Hing asafoetida – a pinch
  • Ginger – 1 tsp finely chopped or grated
  • Green chili – 1 finely chopped – adjust as per spice level
  • Curry leaves – 6–8
  • Dry red chili – 1 optional
  • Cashews – 6–8 optional but adds crunch

For Garnish:

  • Coriander leaves – 1 tbsp chopped
  • Pomegranate seeds or grated carrot – 2 tbsp optional for freshness & color

Instructions
 

  • Prepare Rice
    Cook rice till soft and slightly mushy.
    Cool it slightly and mash lightly with a spoon.
    Add 2 tsp curd, milk, and salt.
    Mix well and cover loosely with a lid (don't refrigerate).
    Keep on the kitchen counter overnight for mild natural fermentation.
  • Tempering
    Heat oil or ghee in a small pan.
    Add mustard seeds, let them splutter.
    Add urad dal, chana dal, and fry till golden.
    Add Hing, chopped ginger, green chili, curry leaves, red chili, and cashews. Fry for a few seconds till aromatic.
  • Mix and Garnish
    Pour the tempering over the curd rice and mix well.
    Garnish with coriander leaves, pomegranate, or grated carrots.

Notes

✅ Tips:

  • Milk: Helps reduce the sourness if curd is old or too tangy.
  • Serve chilled or at room temperature.
  • Best with a side of pickle, papad, or mor milagai (sun-dried curd chilies).
  • Ideal for travel meals, hot climates, or when digestion needs care.
Keyword Easy Recipe, Fermented, Healthy Recipes, Lunch, Probiotic