Swad Curd Rice Recipe Kit Recipe

About this recipe

Discover the comforting taste of homemade curd rice with this easy-to-follow recipe kit. This South Indian classic blends soft-cooked rice with creamy yogurt, creating a dish that is both refreshing and satisfying. Flavored with aromatic spices like asafoetida and tempered with curry leaves and mustard seeds, it delivers a burst of authentic flavor in every bite. Perfect as a light meal or a cooling side dish, curd rice is a wholesome option that comes together in minutes. Whether you're looking for a quick lunch or a soothing addition to your dinner spread, this recipe is simple to prepare and full of traditional goodness.

Ingredients

• 100 g Curry Leaves
• 1kg Swad Adatt Plus Matta Rice With 50% Bran, 1 Kg Pouch
• 1 l Milk
• 400 g Curd
• 1 l Refined Soyabean Oil
• 50 g Asafoetida Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Cook 1 cup of rice with 2 cups of water in a pressure cooker or pot until soft. Let the rice cool to room temperature.
2. 2. In a mixing bowl, mash the cooled rice slightly and mix in 1 cup of curd (yogurt). Add 1/4 cup of milk to adjust the consistency. Stir well.
3. 3. Heat 1 tsp of oil in a small pan. Add 1/2 tsp mustard seeds and let them splutter.
4. 4. Add 1 dried red chili, 1 sprig of curry leaves, and 1/4 tsp of asafoetida. Sauté for a few seconds until aromatic.
5. 5. Add 1 finely chopped green chili to the tempering and stir for a few seconds.
6. 6. Pour the tempered mixture over the curd rice and mix gently.
7. 7. Garnish with 1 tbsp of finely chopped coriander leaves and 1 tbsp of pomegranate seeds (optional). Serve chilled or at room temperature.