Indian Curd Rice
A staple dish of the January harvest festival known as Pongal, this creamy spiced rice is seasoned with curry leaves, mustard seeds, chiles, and ginger.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 cup basmati rice, rinsed until water runs clear
- 3 tbsp. canola oil
- 1 tsp. black mustard seeds
- 6 fresh or frozen curry leaves
- 2 small green Thai chiles or 1 serrano, minced
- 1 (3") piece ginger, peeled and minced
- 1⁄2 cup whole milk
- 1⁄2 cup plain full-fat yogurt
- Kosher salt, to taste
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Spicy Indian Rice - Vegan Foods
foodsdictionary.com
Curd Rice
indianrecipes.com
Curd Rice. -
seenasfoodbasket.com
Indian rice salad
nzwomansweeklyfood.co.nz
CURD RICE |
leelaskitchen.in
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
saveur.com
Curd Rice - Republic Day | Independence Day Garnish
tastedrecipes.com
Tamarind Rice Recipe
saveur.com