Creamy Curd Rice with Crispy Curry Leaves
Silky yogurt clings to warm basmati rice with a pop of mustard seeds, curry leaves, and cashews. South Indian comfort food that's ready in 15 minutes—tangy, nutty, and deeply satisfying.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 60 seconds.
Step 2
Add mustard seeds and let them crackle and pop for 30 seconds—you'll hear them burst.
Step 3
Add curry leaves and dried chili; they'll curl immediately. Toss for 15 seconds until fragrant.
Step 4
Stir in minced ginger and green chili, cooking for 30 seconds until the raw edge softens.
Step 5
Pour in the yogurt and gently fold in the cooled rice until every grain is coated, about 2 minutes.
Step 6
Fold in half the cashews. Season with salt and pepper to taste. Serve warm, topped with remaining cashews.
Tools you’ll need
- 12-inch skillet or large nonstick pan
- wooden spoon or silicone spatula
- measuring cups and spoons
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