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South Indian yogurt rice

Curd Rice - a classic South Indian dish which takes plain cooked rice to new heights! A simply fabulous way to makeover leftover rice into a lightly spiced and fragrant dish, ideal for gatherings.
Prep Time 20 minutes
Cook Time 5 minutes
Course Accompaniment, Party Food
Servings 4


  • 4 tbsp sunflower oil
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 1 tbsp mung dal/split mung beans
  • 4 spring onion, sliced
  • 5 g ginger stem, grated
  • 3 green chilies, finely sliced (can be made optional)
  • 2 sprigs curry Leaves
  • 1 medium courgette, coarsely grated
  • 8 sprigs coriander, finely chopped, plus extra for garnish


  • 10 g toasted coconut flakes
  • 1 zest to garnish (optional)


  • Reheat cooked rice. Place the rice in a large bowl, pour in yogurt, add salt, and stir; cover and set aside.
  • Create a tempered mixture. Heat oil in a medium frying pan over a moderate heat, Once the oil is hot add mustard seeds, asafoetida, mung dal, green chilies, ginger, and curry leaves if adding. Stir for 1 minute or until the dal is evenly toasted, golden brown and releases a nutty aroma; reduce heat to medium. 
  • Stir into the frying pan the prepared spring onions, courgette, and coriander. Allow to cook and stir for 1 minute then remove from the heat.
  • Mix ¾ of the tempered mixture into the yogurt rice and stir to combine. Divide into to 4 individual serving bowls or one large serving bowl, and garnish with the remaining tempered mixture, chopped coriander, coconut flakes and lime zest if adding before serving.


• Urad dal (dried split matpe beans) is traditionally used however we have replaced with split mung beans (mung dal), equally nutty and accessible to buy.
• Garnish a sprinkle lime zest if curry leaves are unavailable.
• Best served at room temperature. For health and safety Do not store leftovers and consume this dish with in two hours of making.
• Cool, creamy South Indian yogurt rice a great summery dish and one to make a head to please a gathering.






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