Reviewed: Oct. 17, 2010

I kind of made this dish on a bet as it looked so kooky. This dish is so good, I feel sorry for anyone who has not tried it. I have made it maybe 30 times and will make it forever more. I leave out the asafoetida as it is kind of a heavy hitter. The curry leaves are key though. Thanks DHAN0923!!

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Reviewer:

tunaonrye

Reviewed: Feb. 24, 2010

Turned out well. Usually turmeric is not added in curd rice but I added it cause it says so in the recipe. Added little sugar for taste. And make sure that the rice is at room temperature before adding the yogurt mix.

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11 users found this review helpful

Reviewer:

VIVNIDHI

Reviewed: Feb. 11, 2009

This is a great recipe! I've made this a few times now and have varied it in only a few small ways. Instead of using the dry red pepper, I now use sriracha brand chili paste that gets mixed in after pulling the mustard seeds. Additionally I started using a tzatziki sauce (home-made--traditional recipe) as opposed to plain yogurt. I also tend to go a little more generous with the curry, but that is a personal taste thing. This has been requested repeatedly by both roommates and my girlfriend since the initial trial. Great with any kind of Mediterranean or Indian dish.

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12 users found this review helpful