Curd Rice (vegetarian)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Carbs· 1

  • 55 g jasmine rice (raw)55g

Vegetables· 2

  • 4 g ginger (minced)(staple)4g
  • 6 g red chili (sliced)6g

Sauces· 1

  • 2 g mustard (for tempering)(staple)2g

Spices· 2

  • 1 sprig curry leaves1g
  • pinch of salt(staple)2g

Dairy· 1

  • 80 g low-fat Greek yogurt80g

Fats & oils· 1

  • 4 g cooking oil (1 tsp)(staple)4g
  1. 15 min · hands-free

    Rinse the rice, cook with about 1.5× water into a soft rice, ~15 min, then spread out and cool to warm.

    Why? The rice should be soft and cooled to warm before the yogurt goes in — too hot and the yogurt splits and curdles; warm keeps it smooth.

    Tip: Lightly mash the rice so it soaks up the yogurt for a creamier texture.

    15:00

    Next up:Fold the low-fat yogurt and a pinch of salt into the warm rice until smooth and creamy.

  2. Fold the low-fat yogurt and a pinch of salt into the warm rice until smooth and creamy.

    Why? The classic uses full-fat curd; swapping in low-fat Greek yogurt raises the protein and cuts the fat while keeping all the probiotics — fewer calories, same tang.

    Next up:Heat 1 tsp oil in a small pan, add the mustard, curry leaves, ginger and red chili, and temper ~30 sec until fragrant.

  3. 1 min · hands-free

    Heat 1 tsp oil in a small pan, add the mustard, curry leaves, ginger and red chili, and temper ~30 sec until fragrant.

    Why? The 'tadka' tempering is the soul of the dish — a few hot seconds drive the spices' fat-soluble aromas into the oil, so one teaspoon is plenty; no need for more.
    Watch out: The spices catch in seconds — pull off the heat the moment you smell them, or they turn bitter.
    00:30

    Next up:Pour the tempering and its oil over the yogurt rice, fold gently, and serve chilled or at room temperature.

  4. Pour the tempering and its oil over the yogurt rice, fold gently, and serve chilled or at room temperature.

    Why? Adding the spiced oil last keeps its aroma from being muted by the yogurt; the finished bowl is cooling and soothing — a low-cal comfort meal for hot days.

    Tip: Top with a few cucumber slices or a scatter of pomegranate for extra freshness if you like.