Coriander Curd Rice

Coriander Curd Rice

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A cold bowl of this rice works wonders on hot, humid afternoons. Steamed rice is mashed and mixed with curd into an almost puree like consistency. This is topped with a sizzling mustard seed tempering and a handful of chopped coriander for a healthy, yummy treat.

Coriander Curd Rice recipe - How to make Coriander Curd Rice

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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3 cups steamed rice (chawal)
1 cup fresh curds (dahi)
1/4 cup chopped coriander (dhania)
salt to taste

For The Tempering
1 dry red chilli , broken into pieces
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tbsp ghee or oil

  1. Mix together the rice, curds and salt and mash well. You could also blend it slightly in a mixer to make a rough purée.
  2. Heat the ghee in a small katori and add the mustard seeds.
  3. When the seeds crackle, add the urad dal, red chilli and hing.
  4. Add this to the mashed rice curd mixture.
  5. Add salt and coriander and mix well
  6. Serve cold.
Nutrient values (Abbrv) per serving
Energy279 cal
Protein5.2 g
Carbohydrates33.1 g
Fiber1.8 g
Fat12.8 g
Cholesterol8 mg
Sodium13.8 mg


Coriander Curd Rice
 on 02 May 14 02:09 PM

A typical South Indian delight. Tastes best when served cold. Easy and quick.