Curd Rice

After days of indulgent festive feasting — rich sweets, fried snacks, and never-ending second helpings — your gut deserves a little love. And we have the perfect recipe for you - curd rice! Curd rice isn't just food; it's a cool, gentle reset button for your entire digestive system.

Ingredients for Curd Rice

• P Mark Kachi Ghani Mustard Oil – 1 tbsp

• Cooked rice – 1 cup (slightly mushy works best)

• Curd (plain yoghurt) – ½ cup (whisked smooth)

• Milk – 2 tbsp (optional, for creaminess)

• Mustard seeds – ½ tsp

• Curry leaves – 6–8

• Green chilli – 1 (finely chopped)

• Ginger – ½ tsp (grated)

• Asafoetida (hing) – a pinch

• Salt – to taste

• Coriander leaves – a few sprigs (chopped, for garnish)

• Pomegranate seeds – a handful (optional, for freshness)
  

Method for Curd Rice

• Let your freshly cooked rice cool down a bit — warm rice will split the curd. The texture should be soft and slightly sticky.

• In a bowl, combine rice, whisked curd, and milk. Add salt and stir till everything looks creamy and uniform.

• Heat P Mark Kachi Ghani Mustard Oil in a small pan. Add mustard seeds and let them pop and dance. Then toss in curry leaves, green chilli, ginger, and a pinch of hing.

• Pour the sizzling tempering over the curd rice and mix gently.

• Top with coriander leaves and pomegranate seeds for a burst of freshness.

• Your curd rice is ready!

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