Curd Rice

24 mins

4 servings

Cooked 1,200+ times recently

Veg

★ 4.5

Ingredients

140 g Sona Masoori Rice (washed and soaked)
930 ml Water
250 g Curd
4 stem Coriander Leaves
30 g Pomegranate Pearls (peeled)
1 Dried Red Chilli (stem removed)
5 g Ginger (peeled and grated)
0.25 tsp Hing
15 leaves Curry Leaves (washed)
2 g Split Urad Dal
1 tsp Mustard Seeds
10 g Cashews
1.5 tbsp Ghee
1.5 tbsp Refined Oil
1 tsp Salt

Instructions

Curd Rice (Yogurt Rice) is typically a South Indian dish made of curd (yogurt), rice, herbs, and spices. This recipe gets garnished with coriander and sweet pomegranate pearls. Pair with pickle.

Prepare Tempering and Rice Soaking
First, wash 140 g Sona Masoori Rice and soak it in 400 ml Water for 1 hour in a separate bowl. Then, add 1.5 tbsp Ghee and 1.5 tbsp Refined Oil to The Upliance jar. Add 1 Dried Red Chilli (stem removed), 5 g Ginger (peeled and grated), 0.25 tsp Hing, 15 washed Curry Leaves, 2 g Split Urad Dal, 1 tsp Mustard Seeds, and 10 g Cashews.
Sauté Spices and Cook Rice
The Upliance will now sauté the tempering ingredients at medium heat for 1 minute with automatic stirring. After sautéing, add the soaked Sona Masoori Rice, 500 ml Water, and 1 tsp Salt to The Upliance jar. The device will then cook the rice at medium heat for approximately 22 minutes with gentle stirring for the last 19 minutes. Once cooked, let the rice cool down as instructed outside the device.
Combine with Curd
Once the cooked rice has cooled down (as per previous outside instruction), add 250 g Curd and 30 ml Water to The Upliance jar. The device will then gently mix these ingredients for 15 seconds at a low speed to create creamy Curd Rice.
Garnish and Serve
The Curd Rice is now ready to be garnished. Transfer the Curd Rice to a serving bowl. Garnish with 4 stem Coriander Leaves and 30 g peeled Pomegranate Pearls. Serve immediately with your favourite pickle.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

730

Calories

71g

Carbs

22g

Protein

40g

Fat

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South Indian • Tamil • Kerala • Karnataka • Andhra • One Pot Meal

Curd Rice

24 mins

4 servings

Cooked 1,200+ times recently

Veg

★ 4.5

Ingredients

140 g Sona Masoori Rice (washed and soaked)
930 ml Water
250 g Curd
4 stem Coriander Leaves
30 g Pomegranate Pearls (peeled)
1 Dried Red Chilli (stem removed)
5 g Ginger (peeled and grated)
0.25 tsp Hing
15 leaves Curry Leaves (washed)
2 g Split Urad Dal
1 tsp Mustard Seeds
10 g Cashews
1.5 tbsp Ghee
1.5 tbsp Refined Oil
1 tsp Salt

Instructions

Curd Rice (Yogurt Rice) is typically a South Indian dish made of curd (yogurt), rice, herbs, and spices. This recipe gets garnished with coriander and sweet pomegranate pearls. Pair with pickle.

Prepare Tempering and Rice Soaking
First, wash 140 g Sona Masoori Rice and soak it in 400 ml Water for 1 hour in a separate bowl. Then, add 1.5 tbsp Ghee and 1.5 tbsp Refined Oil to The Upliance jar. Add 1 Dried Red Chilli (stem removed), 5 g Ginger (peeled and grated), 0.25 tsp Hing, 15 washed Curry Leaves, 2 g Split Urad Dal, 1 tsp Mustard Seeds, and 10 g Cashews.
Sauté Spices and Cook Rice
The Upliance will now sauté the tempering ingredients at medium heat for 1 minute with automatic stirring. After sautéing, add the soaked Sona Masoori Rice, 500 ml Water, and 1 tsp Salt to The Upliance jar. The device will then cook the rice at medium heat for approximately 22 minutes with gentle stirring for the last 19 minutes. Once cooked, let the rice cool down as instructed outside the device.
Combine with Curd
Once the cooked rice has cooled down (as per previous outside instruction), add 250 g Curd and 30 ml Water to The Upliance jar. The device will then gently mix these ingredients for 15 seconds at a low speed to create creamy Curd Rice.
Garnish and Serve
The Curd Rice is now ready to be garnished. Transfer the Curd Rice to a serving bowl. Garnish with 4 stem Coriander Leaves and 30 g peeled Pomegranate Pearls. Serve immediately with your favourite pickle.