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Saturday, 5 November 2016



Hey friends I’m back. Curd rice also known as dahi chawal or even popular and my personal favourite masur anna in Karnataka takes me back to my college days, when I was studding in Bangalore. The dish reminds me of my college, the canteen n the endless times I’ve had this south Indian delicacy. My friends used to ask me don’t I get bugged eating the same thing every day but trust me I never did. And its one thing I still can have every single day. My fondness for curd rice goes on increasing every time I prepare it. It soothes your mind body n soul altogether. In my house the meal is never complete without a bowl of this heavenly serving. Guys go ahead and enjoy it with a pickle of your choice.

Prep time: 10mins        Cooking time: 30-40mins     Serves: 04 people


  • Rice (4 cups)
  • Curd ( 1 bowl beaten, 500ml)
  • Milk (1 glass, 250ml)
  • Mustard seeds ( 1/2 tsp)
  • Curry leaves (6-8 leaves)
  • Roasted channa dal (1 tbsp)
  • Groundnuts (1tbsp)
  • Asafoetida (1/2 tsp)
  • Pomegranate seeds (1/2 cup, seasonal availability)
  • Grapes  (1/4 cup chopped, seasonal availability)
  • Salt (as per taste)
  • Oil (2 tbsp)


  • Cook the rice using 6-7 cups of water with a pinch of salt and once done mash it a little using a masher. Keep it aside to cool down while you ready the other things.
  • Prepare tadka using a hot oil pan. Throw in the mustard seeds and on suppletring add curry leaves followed by roasted channa dal, groundnuts, and a pinch of asafoetida. Sauté for 2 mins. Switch off the gas and keep aside.
  • Add milk to the cooled rice and let it stand for 10 mins.
  • Now add the beaten curd to the rice bowl followed by adding tadka and mix well.


  • Lastly add pomegranate seeds and blend well. Garnish with a mint leaf and serve cold.


  • You can refrigerate the rice for some time before consuming. It tastes best when served cold.


  1. Congratulations on your new venture... N I am lucky to have tasted your curd rice.. it tastes lovely...