Creamy Curd Rice with Papadum & Pickle
Warm basmati rice folded into cool, tangy yogurt with roasted cumin and curry leaves — the ultimate South Indian comfort bowl. Serve with crispy papadum and pickle on the side.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a small skillet over medium-high heat. Toast cumin seeds until fragrant and darkened, about 30 seconds.
Step 2
Add curry leaves to the oil and cook for 15 seconds until crispy. Pour the tempering into a small bowl to cool.
Step 3
Whisk yogurt in a large bowl until smooth. Stir in cooled rice, green chili, and salt to taste.
Step 4
Fold the tempering (cumin and curry leaves) into the rice gently until the oil is distributed.
Step 5
Divide into bowls. Serve with papadum on the side and a dollop of mango pickle.
Tools you’ll need
- small skillet
- large mixing bowl
- whisk
- serving spoons
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