Curd Rice, also known as Yogurt Rice (Dahi Chawal) is a cooling and refreshing dish made with cooked rice mixed with plain yogurt and tempered with aromatic spices. This version of the recipe is free from onions and garlic, making it suitable for offering to Krishna and perfect for those following a sattvic diet.
Prepared with love and devotion, Curd Rice is a beloved dish among devotees and a delightful addition to any meal, especially during warm weather.
Serving Suggestions
Curd Rice can be enjoyed in various ways:
- As a Main Dish: Serve Curd Rice as a light main dish, especially during warm weather.
- With Pickles: Pair with spicy Indian pickles for a delightful contrast of flavors.
- As a Side Dish: Serve alongside a main course to balance out spicy dishes.
- With Papad: Pair with crispy papad for added texture and flavor.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Curd Rice has a rich history in South Indian cuisine, traditionally made to provide a cooling effect during hot weather. This version, free from onions and garlic, adheres to the principles of a sattvic diet. By focusing on purity and devotion, Curd Rice has become a staple in many Hare Krishna kitchens, symbolizing simplicity and nourishment.
Bhakti Thought
Curd Rice is more than just a dish; it is an expression of simplicity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Curd Rice inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintYogurt Rice Recipe (Curd Rice)
Curd Rice is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Yogurt Rice (Curd Rice) combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 – 6 1x
- Category: Main Course
- Method: Boil and Temper (Chaunce)
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup (200 g) rice
- 1/8 tsp ground turmeric
- Salt to taste
- 2 cups (475 ml) plain yogurt
- 2 tsp oil
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1–2 dry red chili, broken
- 1/4 tsp hing (asafoetida)
- 1-inch ginger piece, finely grated
- 1–2 green chilies
- 6–8 curry leaves
Instructions
- Cook the Rice:
- Rinse the rice thoroughly until the water runs clear. Cook the rice with 2 cups (475 ml) of water, ground turmeric, and salt to taste. Once cooked, let the rice cool to room temperature.
- Prepare the Tempering:
- In a small pan, heat the oil over medium heat. Add the chana dal and urad dal, and sauté until they turn golden brown.
- Add the mustard seeds and let them splutter.
- Add the broken dry red chili, asafoetida (hing), grated ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.
- Combine and Mix:
- In a large mixing bowl, combine the cooked rice and plain yogurt. Mix well until the rice is well coated with yogurt.
- Pour the tempering over the rice-yogurt mixture and mix gently to combine all the flavors.
- Finish and Serve:
- Offer to Krishna and serve chilled or at room temperature as a main dish or side dish.
Notes
- Versatility Tip: You can add grated carrots or chopped cucumbers for added texture and flavor.
- Cooling Effect: Curd Rice is especially refreshing during hot weather, providing a cooling effect that is both soothing and satisfying.
- Homemade Spice Powders: You can make your own cumin seed ground powder by dry roasting the seeds in a pan over a flame until they become aromatic, then cooling and grinding them. This will enhance the quality of the prepared offering.
Rice Tips
- Separating Grains: To keep rice grains separate and add flavor, add a spoonful of ghee when bringing the rice to a boil. A teaspoon of lime juice also helps keep the grains separate and makes the rice appear pure white. If you forget to add ghee or lime, you can separate the grains after cooking by placing a wet cloth over the cooked rice vessel and covering it with a plate for 10 minutes.
- Refreshing Stored Rice: To refresh rice that has been stored for a while, wash the rice and drain off the water, then mix in two tablespoons of lemon juice. Let it sit for an hour, then rinse thoroughly with water. This method also works for cereals and dal.
- Removing Burnt Smell: If your rice burns on the bottom, place a slice of bread on top of it and let it sit for a few minutes to absorb the burnt smell. If badly burned, scoop out the good portion of rice, rinse it under fresh water, and then reheat it in a clean vessel.
- Utilizing Soft Rice: If your rice becomes too soft, let it cool and then grind it in a mixer. Add minced green coriander, green chilies, salt, black pepper, and lemon juice. Shape the mixture into tikkis, roll them in bread crumbs, and fry in ghee.
- Preventing Boil-Overs: Coating the rim of the cooking vessel with butter or oil can prevent the boiling water from spilling over.
- Storing Rice: Add a few red chilies, neem leaves, or turmeric bits to your stored rice to keep insects away.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg