South Indian Yogurt Rice - Curd Rice using Leftover Rice

Creamy yogurt rice in a black bowl topped with tempered curry leaves, dried red chili, and black pepper.

South Indian Yogurt Rice - Curd Rice using Leftover Rice

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South Indian yogurt rice is a quick, comforting dish made with leftover rice, yogurt, and a simple tempering. Perfect for light dinners or lunch boxes.

Prep Time 5

Cook Time 5

Total Time 10

Servings

Author Sravanthi Chanda

Ingredients

2 cups cooked rice Basmati rice or any short grain rice also works here.
1 cup yogurt
½ cup milk
½ cup water
1 teaspoon oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
½ teaspoon salt
⅛ teaspoon asafoetida hing, optional
10 curry leaves
1 green chili slit
¼ teaspoon whole peppercorns
5 cashews optional

Instructions

Lightly mash cooked rice in a bowl to remove lumps.
2 cups cooked rice
Add yogurt, milk, water, and salt. Mix until creamy.
1 cup yogurt, ½ cup milk, ½ cup water, ½ teaspoon salt
Heat oil in a small pan. Add mustard seeds, cumin, hing, curry leaves, chili, peppercorns, and cashews. Fry until aromatic.
1 teaspoon oil, ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, ⅛ teaspoon asafoetida , 10 curry leaves, 1 green chili, ¼ teaspoon whole peppercorns, 5 cashews
Pour tempering over the rice mixture and mix gently.
Adjust consistency with milk or water as needed. Serve immediately.
Pair yogurt rice with Indian vegetable curry for a balanced and satisfying meal.

Notes

Tested Tips from My Kitchen:

Add an extra ½ cup of milk or yogurt if packing for lunchbox to keep it creamy until lunchtime.
Add grated carrots, cucumber, or boiled sweet corn to make it more colorful and filling.
Steamed sprouts or vegetables can also be added for an extra nutritional boost. Check out my Instant Pot steamed veggies and Instant Pot steamed sprouts recipes for quick steaming using an Instant Pot.

Looking for another simple way to use leftover rice? Try this Indian Fried Rice with peanuts and curry leaves.

Nutrition