Cooked rice mixed with yoghurt and tempered vegetables — a cooling, comforting South Indian classic.
Traditionally served at the end of a South Indian meal, and often on its own as a light dinner.
These are general educational recipe ideas, not individualized medical or nutrition advice. They don't diagnose, treat, or prevent any condition, and they aren't a substitute for guidance from a qualified dietitian, nutritionist, or doctor — especially for children, during pregnancy, or if you're managing a condition like diabetes or kidney disease. No calorie, macro, or nutrient figures are calculated for these recipes.
10 min
Prep
10 min
Cook
3
Servings
easy
Difficulty
vegetariangluten free
Ingredients
Cooked rice, cooled1.5 cups
Plain yoghurt1 cup
Milk1/4 cup, optional
Grated carrot and cucumber1/2 cup
Mustard seeds, curry leaves, and green chillifor tempering
Oil1 tsp
Saltto taste
Preparation
1Mash the cooked rice slightly and mix with yoghurt (and milk, if using) until creamy.
2Stir in the grated vegetables and salt.
3Prepare a small tempering of mustard seeds, curry leaves, and green chilli in hot oil.
4Pour the tempering over the curd rice and mix gently.
5Serve at room temperature or chilled.
Why This Works in a Balanced Diet
A dairy-and-carbohydrate combination, with yoghurt contributing protein and calcium alongside the rice.
Yoghurt is a useful source of protein and calcium, and pairing it with grated vegetables adds some extra fibre to this simple dish.
Practical Substitutions
Use a plant-based yoghurt for a dairy-free version.
Add pomegranate seeds or grated cucumber for extra crunch and variety.