Recipe

Refreshing Curd Rice - A Delightful Twist to Pakhala

Curd Rice: A Cool and Creamy Delight for Your Palate

4.4 out of 5

This recipe is a delightful twist to the traditional Indian dish, Pakhala. Curd Rice, also known as Dahi Bhaat, is a refreshing and cooling dish that is perfect for hot summer days. It combines the tanginess of yogurt with the creaminess of rice, creating a harmonious blend of flavors.

Rice Dish› Pakhala

Asian cuisine› Indian cuisine

Preparation time

10 minutes

Cooking time

10 minutes

Total time

20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Low-fat, Low-sodium, Probiotic-rich

Allergens

Dairy (yogurt)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, High-protein

Ingredients

2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
1 tablespoon oil 1 tablespoon oil
1 teaspoon mustard seeds 1 teaspoon mustard seeds
1 teaspoon urad dal (split black lentils) 1 teaspoon urad dal (split black lentils)
1 teaspoon chana dal (split Bengal gram) 1 teaspoon chana dal (split Bengal gram)
1-2 green chilies, finely chopped 1-2 green chilies, finely chopped
1 sprig curry leaves 1 sprig curry leaves
1/4 teaspoon asafoetida (hing) 1/4 teaspoon asafoetida (hing)
Salt to taste Salt to taste
Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 4g, 2g
Carbohydrates (total, sugars): 32g, 2g
Protein: 5g
Fiber: 1g
Salt: 0.5g

Preparation

1.
In a large mixing bowl, mash the cooked rice using the back of a spoon or a potato masher.
2.
Add yogurt to the mashed rice and mix well until the rice is coated evenly.
3.
Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
4.
Add urad dal, chana dal, green chilies, curry leaves, and asafoetida to the pan. Sauté until the dals turn golden brown.
5.
Pour the tempering over the curd rice mixture and mix well.
6.
Season with salt according to taste and garnish with fresh coriander leaves.
7.
Refrigerate the Curd Rice for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

Rice — Use cooked rice that is slightly cooled for best results. Avoid using freshly cooked hot rice as it may become mushy when mixed with yogurt.

Tips & Tricks

For added crunch and flavor, you can add finely chopped cucumber, carrots, or pomegranate seeds to the Curd Rice.
Adjust the amount of green chilies according to your spice preference.
Make sure to refrigerate the Curd Rice for at least an hour before serving to allow the flavors to develop.

Serving advice

Serve the Curd Rice chilled as a main course or as a side dish with Indian curries, pickles, or papadums.

Presentation advice

Garnish the Curd Rice with a sprinkle of fresh coriander leaves and serve it in a traditional Indian thali or a simple white bowl to showcase its vibrant colors.