Description
🫓 Key Ingredients & Preparation
The beauty of Curd Rice lies in its creamy texture and the balance of mild, tangy, and crunchy elements.
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The Base: Short or medium-grain rice (like Sona Masuri or Ponni) is overcooked and mashed while warm to achieve a soft, gooey consistency.
The Dairy: Fresh, thick curd (yogurt) is mixed in. Often, a splash of milk is added to prevent the rice from turning too sour if kept for a few hours.
The Tempering (Tadka): A hot sizzle of oil/ghee with mustard seeds, urad dal (split black gram), hing (asafoetida), dried red chilies, ginger, and curry leaves.
