Name: Temple Style Curd Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: South Indian
Ingredients: 1 cup raw rice; 3 cups water; 1 cup milk; 1 1/2 cups thick curd; 1/4 cup fresh cream; 1 tablespoon ghee; 1 teaspoon mustard seeds; 1 teaspoon urad dal; 1 teaspoon chana dal; 1 green chili, finely chopped; 1 teaspoon grated ginger; 8 to 10 curry leaves; 2 dried red chilies; 2 tablespoons finely chopped coriander leaves; 2 tablespoons grated carrot; 2 tablespoons pomegranate seeds; 10 to 12 cashew nuts; 1 pinch asafoetida; Salt to taste

Why You’ll Love This Recipe

I like how soft, creamy, and soothing this curd rice tastes. I also love the balance of mild spices, crunchy tempering, fresh coriander, carrot, and sweet pomegranate seeds. It feels traditional, refreshing, and easy to prepare with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup raw rice

3 cups water

1 cup milk

1 1/2 cups thick curd

1/4 cup fresh cream

1 tablespoon ghee

1 teaspoon mustard seeds

2 dried red chilies

1 teaspoon urad dal

1 teaspoon chana dal

2 tablespoons finely chopped coriander leaves

1 green chili, finely chopped

1 teaspoon grated ginger

8 to 10 curry leaves

2 tablespoons grated carrot

2 tablespoons pomegranate seeds

10 to 12 cashew nuts

1 pinch asafoetida

Salt to taste

Directions

I wash the rice thoroughly and cook it with water until it becomes very soft and slightly mushy.

While the rice is still warm, I mash it gently, add the milk, mix well, and let it cool completely.

Once cooled, I add the curd, fresh cream, and salt, then stir until the rice turns smooth and creamy.

I heat ghee in a small pan, add mustard seeds, and let them splutter.

Then I add urad dal, chana dal, cashew nuts, dried red chilies, green chili, ginger, curry leaves, and asafoetida. I sauté everything until the dals turn golden and the cashews are lightly roasted.

I pour the tempering over the curd rice and mix gently.

Next I add chopped coriander, grated carrot, and pomegranate seeds, then stir lightly to combine.

I chill it for a short time or serve it at room temperature for the best temple-style flavor.

Servings and Timing

I get 4 servings from this recipe.

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Calories: 290 kcal per serving

Variations

I sometimes add a little more milk if I want the curd rice softer and looser. I also like adding cucumber for extra freshness or skipping green chili when I want a milder version. For a richer taste, I increase the cashews slightly.

Storage/Reheating

I store leftover curd rice in an airtight container in the refrigerator for up to 1 day. I do not reheat it, because curd rice tastes best chilled or at room temperature. If it thickens, I mix in a little cold milk before serving.

Related Recipes:

Lemon Sandwich Cookies with Lemon Curd

FAQs

Can I make temple-style curd rice ahead of time?

I can make it a few hours ahead and keep it chilled. I prefer adding pomegranate seeds and fresh coriander just before serving.

Can I use leftover rice?

I can use leftover rice, but I mash it well and add enough milk to soften it before mixing in the curd.

Why do I add milk to curd rice?

I add milk because it keeps the rice creamy and helps balance the tanginess of the curd.

Can I skip fresh cream?

I can skip fresh cream, but I like using it because it makes the curd rice richer and smoother.

Is this curd rice served hot or cold?

I serve it chilled or at room temperature. I do not serve it hot because the curd can lose its smooth texture.

Conclusion

I love this temple-style curd rice because it is simple, peaceful, and full of comforting flavor. I make it when I want a cooling South Indian dish that feels traditional, creamy, and satisfying.

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