curd riceSo last weekend my husband suggested that we go to this Indian cafeteria in downtown because it’s like one of the top ten eating places in that area and he had read great reviews about it. So off we went!! The place was jam-packed. No place to sit at all! We waited for more than 20 minutes with 2 kids before we got a table (it’s a cafeteria so no reservations could be made). We ordered a chaat which was supposed to be consisting of pakoras topped with chickpeas, yogurt, chutney and  peanuts. When it arrived we couldn’t find any pakoras, peanuts or yogurt in there. Upon asking, we came to know they were out of pakoras, yogurt was somewhere in there and peanuts were actually a dry spicy peanut powder sprinkled on top . 😯 The entrée consisted of chole bhature, mix vegetable kofta curry and roti. Rotis were like dough put on the plate and we had to return it back and the rest of the food was so below average that I don’t even have the right words to describe it.

So why am I talking about it here? Because it got me thinking about what are the Indian restaurants serving in the name of Indian food to Non-Indian customers. (We were the only Indians there) Is this what they think Indian food tastes like? Most Indian restaurants (in my area) don’t know what a dish should taste like, originally. If the dish is called “paneer tikka masala” but paneer cubes are not marinated in yogurt and grilled before being added to curry, it’s not paneer tikka masala, in my humble opinion. It saddens me deeply to see the image of Indian food being projected in such a distasteful way. Now that I am done with my rant, (for today) let’s talk about my curd rice.

I know! I know! The title sounds so cheeky! But I don’t have a choice. Believe me, I don’t. When you’ve just eaten the best curd rice of your life, you don’t know what else to call it.  I named this post so, in all humility, believe if you me. I have made curd rice so many times in the past but this time, it was magic. One bite and it was fireworks!!!! And I mean F-I-R-E-W-O-R-K-S! This curd rice, in all its simplicity, is a bomb and a must try!!

Best Curd Rice Ever!

Prep Time: 2 minutes

Cook Time: 30 minutes

Yield: 4 people

Ingredients

  • 5 1/2 cups warm cooked rice (well cooked but not mushy)
  • 2 1/2 cup yogurt
  • 2 1/2 tsp salt
  • 3 tbsp. chopped cilantro
    • For Tempering
  • 1 tbsp. plus 1 tsp chopped hot green chili
  • 1 tsp mustard seeds
  • 3 tbsp. oil
  • 1/2 tsp cumin seeds
  • 1 tbsp. tightly packed shredded ginger
  • 3-4 whole red chilies, broken into half
  • A generous pinch of asafetida (if you are using American asafetida, double it)
  • 7-8 curry leaves
  • 1 tbsp. split Urad dal ( I didn't use it )

Instructions

  1. Take rice in a bowl and add yogurt to it. Mix well. If the mixture is too thick then add some water. My yogurt was home made so it was just right consistency.
  2. Add salt and cilantro to it and keep aside.
  3. In a small pan, heat up oil. Add mustard seeds and let them crackle.
  4. Then add cumin seeds and asafetida. Add urad dal at this point if you are adding it and let it turn light brown.
  5. Add green chilies, whole red chilies, curry leaves and ginger.
  6. Add the tempering on top of rice mixture. Mix well and serve.

Notes

Some people add milk to adjust the consistency to rice but for me, water works better as I don't like the taste of yogurt and milk mixed together.

I didn't add Urad dal because it turns very crispy and if you are planning to eat rice immediately, then be prepared for little stone like granules coming in your mouth. If you are going to eat 2-3 hours later, then feel free to add it because dal softens up and lends a beautiful taste.

Rice should be warm and not hot. If its hot, it will curdle the yogurt and if its cold, you will not be able to reheat.

This rice is just a little bit hot (depending upon your chilies), you can cut down on the heat but please don't, unless you try it as it is, first 🙂

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4 Comments

    • I was telling my husband that I am going to start a restaurant that will serve only 2-3 awesome dishes (max) on any given day, few yrs down the lane. Most restaurants try to have north Indian, South Indian, Indo-Chinese and everything in between, on the menu and end up not doing justice to any of them. Its better to have 1-2 stellar dishes on ur menu rather than 200 mediocre ones.

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