Curd rice- the everyday healer

Curd rice isn’t just a dish—it’s a ritual of cooling, comfort, and creativity. Traditionally made with soft-cooked rice and curd, this version takes it a step further: seasonal, nourishing, and packed with textures and flavors. What makes it even better? You can build it with what’s already in your kitchen!

✨ Ingredients:

1 cup single-polished, hand-pounded rice

Water for boiling

Salt to taste

1–1.5 cups curd (adjust consistency with water or milk)

🥗 Mix-ins (as per availability):

1 small onion, finely chopped (optional)

1 small carrot, grated

1 tbsp mint leaves, finely chopped

1 tbsp coriander leaves, chopped

1 green chili, finely chopped

1 tbsp fresh coconut, grated

1 tbsp pomegranate seeds

1 tbsp roasted or crushed peanuts

1 tbsp grated cucumber

1–2 tsp of your choice of podi: flaxseed, sesame (til), peanut chutney powder, or moringa podi

1 tsp crushed dried moringa leaves (optional)

🍳 Tempering (Tadka):

1 tsp ghee

¼ tsp mustard seeds

½ tsp each of urad dal, chana dal (and/or moong dal)

6–8 curry leaves

—

🥣 Method:

1. Boil the hand-pounded rice with ample water until soft. Slightly overcooked is great for curd rice. Let it cool completely.

2. In a large bowl, gently mash the cooled rice with your fingers for a soft texture.

3. Add salt and all the mix-ins of your choice: grated carrot, mint, coriander, chillies, coconut, pomegranate, cucumber, podi powders, peanuts, etc. Mix everything well using your fingers—it’s grounding and connects you with your food.

4. Whisk curd separately and dilute it with a little milk or water to get your desired consistency. Pour into the rice and mix gently.

5. In a small pan, heat ghee. Add mustard seeds. Once they splutter, add curry leaves and dals. Roast till golden and pour this aromatic tadka over the curd rice.

—

📝 Notes:

This dish is flexible and forgiving. Use what you have—no two bowls need to be the same!

It's ideal for hot or humid days, calming the gut and the mind.

Make it richer with nuts or lighter with cucumber and coconut.

Perfect for lunchboxes, quick dinners, or as a soothing post-travel meal.