Curd Rice

This is the kind of recipe I make when I want something comforting, low-effort, and genuinely satisfying. It’s not the traditional South Indian curd rice recipe by any means, but more of a fast home version that comes together in minutes with leftover rice and a simple tadka.

It’s creamy, lightly spiced, and has just enough crunch from the peanuts to keep things interesting. Perfect for hot days, tired evenings, or anytime you need food that feels easy on the stomach.

What You Need

1 cup leftover rice

2 tablespoons curd

More curd, if needed

1 teaspoon oil or ghee

1/2 teaspoon rai

A pinch of turmeric

A small pinch of red chilli powder

A handful of peanuts

A few curry leaves

Salt, if needed

How to Make It

Start by heating oil or ghee in a small pan. Add the rai and let it crackle. Then add the peanuts and let them fry for a minute until they get a little colour. Add the curry leaves, turmeric, and red chilli powder, and give everything a quick stir.

Take your leftover rice in a bowl and loosen it slightly if it has clumped together. Add the curd and mix well. You can start with 2 tablespoons and add more depending on how creamy you want it.

Pour the hot tadka over the rice and curd mixture. Mix everything together gently. Taste and adjust with a little more curd or salt if needed.

Serve immediately.

Notes

This is best with rice that’s already cooled down a bit, so the curd doesn’t split or turn watery.

You can keep it thicker if you want something more scoopable, or add extra curd for a softer, creamier bowl.

I like the peanuts here because they add texture, but you could leave them out if you want something plainer.