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Curd rice bowl on a white surface with spoons in the background.

Curd Rice Lunch Bowl

Curd rice is the ultimate South Indian comfort food featuring soft-cooked rice and tangy yogurt. This classic gets a makeover in this Curd Rice Bowl recipe. A flavorful potato fry and a cooling kosambari salad complete this satisfying and visually appealing meal.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa

Equipment

Ingredients

For the Curd Rice:

  • 2 cups cooked basmati rice any long-grain rice
  • 2 cups plain yogurt
  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • ¼ cup cashews
  • 1 green chili chopped (optional)
  • 4-5 curry leaves
  • ¾-1 teaspoon salt adjust as per taste

For the Kosambari Salad:

  • ½ cup moong dal (petite yellow lentils) washed and soaked
  • 2 carrots grated
  • 2 tablespoons cilantro chopped
  • ¼ cup coconut fresh or desiccated
  • 1 tablespoon lemon juice
  • 1 green chili chopped (optional)
  • ½ teaspoon salt adjust as per taste

For the Potato Fry:

Everything Else:

Instructions

Make the Carrot Mung Dal Kosambari:

  • Take the moong dal in a bowl and wash it once. Add around one cup of water and soak the dal for 30 minutes. Drain all the water from the soaked dal and transfer it to a bowl.
  • To this, add grated carrot, coconut, green chili, cilantro, lemon juice, and salt. Mix well and set it aside.

Make the Potato Fry:

  • Peel and cube the potatoes into small pieces. Place them in cold water for 10 minutes.
  • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Next, add the garlic, green chili, and curry leaves. Saute for a few seconds.
  • Drain all the water from the potatoes and add them to the pan. Add turmeric powder, chili powder, coriander powder, and salt. Mix well and reduce the heat. Cover and cook the potatoes until they are cooked and begin to brown. Turn off the heat.

Make the Curd Rice:

  • In a large bowl, combine cooked rice and yogurt. Stir gently to mix well.
  • Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add green chili and curry leaves. Fry for a few seconds.
  • Add the cashews and saute for 1-2 minutes. Turn off the heat and pour the tempering on the yogurt and rice mixture. Add salt and mix everything well.

Assemble the Bowl:

  • Spoon curd rice into serving bowls or plates. Arrange sections of carrot mung dal kosambari, potato fry, and papad on the plate. Serve with pickles on the side.

Notes

  • Never mix hot rice with yogurt. Let the cooked rice cool completely to room temperature. This prevents the yogurt from separating and ensures a smooth texture.
  • Soaking cubed potatoes in cold water for 10-15 minutes removes excess starch. This gives crispier edges and prevents the potatoes from sticking together while frying.
  • Mung dal in kosambari salad is traditionally only soaked, not cooked. Soaking softens the lentils while adding a crunch to the salad.

Nutrition

Calories: 550kcal | Carbohydrates: 78g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 1084mg | Potassium: 1188mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5390IU | Vitamin C: 75mg | Calcium: 210mg | Iron: 3mg
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