Curd Rice Recipe – Flavorful Tadka, Pomegranate & Curry Leaves – South Indian Recipe

This recipe elevates the simple curd rice to a festive delicacy with its flavorful tadka and the unexpected sweetness of pomegranate seeds. Each spoonful offers a mix of creamy yogurt rice, tempered with a blend of spices, and the fresh crunch of cucumber, making it a feast for both the eyes and the palate. Not only is it a treat to savor, but the curd rice also comes packed with health benefits, offering a wholesome meal option during the celebratory season.

Watch our recipe video for step by step instructions on how to make Curd Rice. We’ve included demonstrations and pro tips to help you out in the kitchen! For our curd rice calories and nutrition information, see the recipe card below. We also have an option to view our curd rice recipe in hindi.

Prep Time10 minsCook Time40 minsTotal Time50 mins
DifficultyBeginner

Ingredients:

Curd Rice:
Raw Rice (Sona Masori) - 1/2 cup
Water - 1 1/2 cup
Curd (room temp) - 1 cup
Salt - to taste
Cucumber (grated) - 2 tbsp
Pomegranate Seeds - garnish
Tempering:
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Urad Dal - 1 tsp
Red Chilies (dried) - 2 qty.
Cashews - 6-8 qty.
Ginger (grated) - 1/2 tsp
Curry Leaves - 8-10 qty.
Hing (Asafoetida) - pinch

Instructions:

How to Make Curd Rice:

1) Wash 1/2 cup of rice 2-3 times and drain out the excess water.

2) In a pot, add the washed rice and 1 1/2 cups of water.

3) Cook on medium / low heat until rice is soft - about 20-25 minutes.

4) Once cooked, mash the rice and let it cool completely.

5) Once the rice is cooled, add 1 cup of the room temperature curd and salt to taste.

PRO TIP: Add 1/2 cup milk to avoid sourness if you are preparing curd rice in advance.

How to Make Curd Rice Tempering:

1) In a pan add 1 Tbsp oil.

2) Once heated, add 1 tsp mustard seeds and 1/2 tsp cumin seeds.

3) Once they begin to splutter, add 2 dried red chilies, 1 tsp urad dal, and 6-8 whole cashews.

4) Once everything starts to turn a light brown color, add 1/2 tsp grated ginger, 8-10 curry leaves and a pinch of hing. Saute for a few seconds and then remove from heat.

5) Add the tempering to the prepared curd rice mixture along with 2 Tbsp grated cucumber.

6) Mix everything together well and garnish with pomegranate seeds.

Happy Pongal!

Ingredients

Curd Rice:
 Raw Rice (Sona Masori) - 1/2 cup
 Water - 1 1/2 cup
 Curd (room temp) - 1 cup
 Salt - to taste
 Cucumber (grated) - 2 tbsp
 Pomegranate Seeds - garnish
Tempering:
 Oil - 1 tbsp
 Mustard Seeds - 1 tsp
 Cumin Seeds - 1/2 tsp
 Urad Dal - 1 tsp
 Red Chilies (dried) - 2 qty.
 Cashews - 6-8 qty.
 Ginger (grated) - 1/2 tsp
 Curry Leaves - 8-10 qty.
 Hing (Asafoetida) - pinch

Directions

How to Make Curd Rice:
1

1) Wash 1/2 cup of rice 2-3 times and drain out the excess water.

2

2) In a pot, add the washed rice and 1 1/2 cups of water.

3

3) Cook on medium / low heat until rice is soft - about 20-25 minutes.

4

4) Once cooked, mash the rice and let it cool completely.

5

5) Once the rice is cooled, add 1 cup of the room temperature curd and salt to taste.

PRO TIP: Add 1/2 cup milk to avoid sourness if you are preparing curd rice in advance.

How to Make Curd Rice Tempering:
6

1) In a pan add 1 Tbsp oil.

7

2) Once heated, add 1 tsp mustard seeds and 1/2 tsp cumin seeds.

8

3) Once they begin to splutter, add 2 dried red chilies, 1 tsp urad dal, and 6-8 whole cashews.

9

4) Once everything starts to turn a light brown color, add 1/2 tsp grated ginger, 8-10 curry leaves and a pinch of hing. Saute for a few seconds and then remove from heat.

10

5) Add the tempering to the prepared curd rice mixture along with 2 Tbsp grated cucumber.

11

6) Mix everything together well and garnish with pomegranate seeds.

12

Happy Pongal!

Curd Rice Recipe – Flavorful Tadka, Pomegranate & Curry Leaves – South Indian Recipe
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