Mamta's Kitchen

Curd Rice (Yoghurt Rice)

Dahi Bhaat

Sunita Gupta

This is a South Indian dish that is served towards the end of a meal. South Indian meals are generally quite hot (chilli). This dish is served to cool the stomach down at the end. A hot pickle like a mango or lemon pickle may be served as an accompaniment for those who want it hot.Serves 2

Yoghurt is often called curd in India, hence the name ‘curd rice’.


  • 1 cup boiled rice

  • 1 cup yoghurt/dahi/ yoghurt

  • Salt to taste

  • 1/2 tsp. fresh ginger, peeled and finely chopped

  • 1 green chilli, finely chopped

  • Tempering or Tarka

  • 1 tsp. oil

  • 1/3 tsp. mustard seeds

  • 5-6 curry leaves

  • 1/2 tsp. chana dal

  • 1/2 tsp. urad dal

  • 1 tbsp. skinless peanuts or cashew nuts

  • Optional additions

  • 1 tbsp. finely chopped coriander leaves

  • 2 tbsp. finely chopped cucumber.


  1. Mix yoghurt and rice together with a fork.

  2. Add salt, ginger and green chilli and mix. Any optional extras should also be added here.

  3. Transfer to a serving bowl.

  4. Heat oil in a small pan or large ladle.

  5. Add mustard seeds. When the seeds crackle, add both the dals and curry leaves. Stir with a small spoon until dals are light brown. Do not burn dals.

  6. Add peanuts or Cashew nuts. Stir until lightly coloured brown.

  7. Pour over the rice curd mixture and cover with a lid. This helps to infuse the flavours in.

  8. Stir it in after a few minutes.

  9. Keep in a fridge until served. It can also be served at room temperature.

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