Curd Rice with Cherries

Curd had not been a favourite with me since childhood, and I usually like to make buttermilk and all the buttermilk curries, or just drink buttermilk with added sugar. However, R loves curd, and has to end the mid-day meal whenever he's at home with curd rice. He also enjoys it more with a fruit, preferably a banana, mango, pomegranates, papaya, or sweet melon.

If very little rice is leftover, I usually make curd rice (it is best made fresh), as that is enough to serve one person. This time around, I did not have any fruits other than oranges and cherries at home, and decided to serve the curd rice with cherries, as in the picture.


Die-hard fans of curd rice may not like this quick-fix and un-authentic recipe for curd rice, but please bear with me. This is just last-minute improvisation.

Things you will need:

Rice - 1 cup
Curd - fresh and not sour - 3/4 cup
Milk - boiled, lukewarm - 1/4 cup
Oil - 2 tsp
Mustard Seeds - 1/4 tsp
Curry leaves - 1 strand
Hing (Asafoetida) - 1/4 tsp
Pepper - 1/4 tsp
Green chilly - 1
Coriander leaves - chopped - 2-3 tsp (optional)
Ginger paste - 1 tsp (optional)
Salt - to taste

This is the way I made the curd rice:

• Mix the curd in the rice very well with salt, add milk and stir and keep aside (This can be done a few hours, 2-3 hrs, before serving time)
• Heat oil in pan, temper mustard seeds, green chilly, ginger, curry leaves, and asafoetida
• Mix well with the rice, and add pepper
• Garnish with coriander leaves

Serve with cherries (or any fruit)