Curd rice – quick, simple rice made with curd, carrots and tempering items. I love curd rice, now my little daughter takes after me! She loves to have curd rice anytime! Curd rice such an easy recipe that I wanted to post from a long time a few readers are requesting for the same. It’s best for the lunchbox and for travel as it doesn’t get spoiled easily! This curd rice can be given to babies after 7 months (skip tempering part, carrots, and milk)! Now Let’s check the curd rice recipe for babies, toddlers, and kids
Curd Rice Recipe for Babies, Toddlers and Kids
Prep time
Cook time
Total time
Curd rice - quick, simple rice made with curd, carrots and tempering items
Author: Kalyani
Recipe type: Rice
Cuisine: South Indian
Ingredients
- Rice - ½ cup
- Thick Curd - 1 cup
- Butter - 1 tsp
- Carrots grated - 2 tbsp
- Coriander leaves - 2 tbsp chopped
- Milk - ⅛ cup
- Water - 2 cups
- Salt - as required
- To Temper
- Oil - 1 tsp
- Mustard seeds- 1 tsp
- Urad dal - 1 tsp
- Curry leaves - 1 sprig
- Green chilli - 1
- Chopped Ginger - 2 tsp
- Hing/ Asafoetida - a pinch
- Cashews - 2 tbsp (optional)
Instructions
- Wash the rice in running water twice and add two cups of water to it. Pressure cook it for three whistles in medium flame. Once pressure releases, open and mash the cooked rice with a laddle. Let it cool down.
- Finely chop green chillies, Coriander leaves and ginger. Set aside. Heat a tadka pan with oil and add the items to temper in order. Let the mustard seeds cracks and urad dal turn brown. Add curry leaves, green chillies, cashews and ginger now and fry for a minute. Switch off the flame. Keep aside.
- Wash & peel the skin off from carrots and grate them using a grater. Keep aside. Now add the curd, butter and milk to the cooked, cooled rice. Mix well.
- Then add the tempered items, grated carrots and coriander leaves. Mix everything well once again. Serve chilled.
Nutrition Information
Serving size: 2
Curd Rice Recipe for Babies Preparation :
1. Wash the rice in running water twice and add two cups of water to it. Pressure cook it for three whistles in medium flame. Once pressure releases, open and mash the cooked rice with a laddle. Let it cool down.
Method :
1. Finely chop green chilies, Coriander leaves, and ginger. Set aside. Heat a tadka pan with oil and add the items to temper in order. Let the mustard seeds cracks and urad dal turn brown. Add curry leaves, green chilies, cashews, and ginger now and fry for a minute. Switch off the flame. Keep aside.
3. Wash & peel the skin off from carrots and grate them using a grater. Keep aside. Now add the curd, butter, and milk to the cooked, cooled rice. Mix well.
3. Then add the tempered items, grated carrots, and coriander leaves. Mix everything well once again. Serve chilled.
Curd rice is ready!
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Notes :
- You can also add pomegranates, cucumber pieces to the curd rice if you like.
- Make sure to add curd only when the rice is cooled down completely.
- Skip tempering and milk for babies below one year. Also, add sautes carrots instead of raw carrots.
- Any normal cooking rice can be used to prepare this curd rice.
- Skip milk if you are serving the curd rice immediately.
- Add 1/4 cup of milk extra if you are packing it for lunch in order to avoid sourness.
- You can add powdered nuts instead of whole cashews/peanuts for small babies.
- For small babies mash the rice well and offer.
- Always check with your pediatrician before introducing any new food.
Look so yummy!
Can this be given to 8 month old baby?
Yes.as mentioned in the post skip tempering part