Cooling Mango & Cucumber Curd Rice Recipe – South Indian Summer Delight

Last Updated on 2 months by Neha Deshmukh

Cooling Mango & Cucumber Curd Rice Recipe – South Indian Summer Delight

Hey everyone! If you’re anything like me, you’re always looking for ways to beat the heat, especially during those long Indian summers. And honestly, nothing does it quite like a big bowl of cool, creamy, and utterly delicious Curd Rice. This isn’t just any curd rice though – we’re adding sweet mango and refreshing cucumber for a delightful twist! I first made this when I was craving something light and comforting, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This Mango & Cucumber Curd Rice is the perfect blend of comfort and refreshment. It’s incredibly easy to make, requires minimal cooking, and is packed with flavour. Plus, it’s a fantastic way to use up leftover rice! It’s a staple in many South Indian homes, especially during the hotter months, and for good reason. It’s light on the stomach, incredibly soothing, and just…happy food!

Ingredients

Here’s what you’ll need to whip up this cooling delight:

• 0.5 cup raw rice (Sona Masoori) – about 100g
• 0.5 cup curd/plain yogurt – about 125g
• 0.5 cup milk – about 120ml
• 1 teaspoon butter (optional) – about 5g
• 2 tablespoons mango, chopped – about 30g
• 2 tablespoons cucumber, chopped – about 30g
• 1 tablespoon carrot, grated – about 15g
• 1 tablespoon coriander leaves, chopped – about 5g
• Few curry leaves
• 1 green chilli, finely chopped
• 1 teaspoon ginger, grated
• Salt to taste
• 1 pinch asafoetida (hing)
• 2 teaspoons oil – about 10ml
• 0.5 teaspoon mustard seeds – about 2.5g
• 1 teaspoon urad dal (split black lentils) – about 5g
• 1 tablespoon cashew nuts – about 10g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Rice (Sona Masoori) – Regional Variations & Substitutions

I prefer Sona Masoori rice for this recipe because it gets beautifully soft and fluffy when cooked. But you can definitely use other short-grain rice varieties like Jeera Rice or even regular white rice. Just adjust the water quantity accordingly. About 100g of rice is perfect for this recipe.

Curd/Plain Yogurt – Choosing the Right Consistency

The curd is the star here, so choose wisely! I recommend using thick, creamy yogurt. If your yogurt is a little too runny, you can strain it through a muslin cloth for about 30 minutes to thicken it up. Around 125g is ideal.

Mango – Seasonal & Variety Considerations

I love using Alphonso mangoes when they’re in season – their sweetness is just incredible. But any sweet, ripe mango will work beautifully. You can even use canned mango pulp if fresh mangoes aren’t available.

Asafoetida (Hing) – Unique Flavor Profile & Benefits

Asafoetida, or hing, has a really unique flavour – a bit pungent, a bit savoury. Don’t be scared off by the smell! It adds a wonderful depth of flavour to the tempering. Plus, it’s known for its digestive properties. A pinch is all you need.

Mustard Seeds & Urad Dal – The Tempering Duo

These two are a classic South Indian tempering combination. The mustard seeds pop and release their flavour, while the urad dal adds a nutty crunch. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch and makes the rice fluffier.
2. Pressure cook the rice with 1 cup (240ml) of water for 5 whistles on medium flame. Let the pressure release naturally.
3. While the rice is still hot, mash it well with a spoon or fork. This is key to getting that creamy texture.
4. Mix in the boiled milk and butter (if using). Let it cool completely.
5. Once cooled, add the curd and mix until everything is beautifully creamy and well combined.
6. Now for the fun part! Add the chopped mango, cucumber, grated carrot, coriander leaves, green chilli, grated ginger, salt, and asafoetida. Mix well.
7. Heat the oil in a small pan. Add the mustard seeds and wait for them to splutter.
8. Add the urad dal and asafoetida and sauté until the dal turns golden brown.
9. Add the cashew nuts and curry leaves and sauté for another minute until fragrant.
10. Pour this tempering over the curd rice and combine gently.

Expert Tips

• Don’t overcook the rice! You want it soft, but not mushy.
• Make sure the rice is completely cooled before adding the curd, otherwise the curd might curdle.
• Adjust the amount of green chilli to your spice preference.
• A little bit of grated coconut adds a lovely flavour too!

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Curd Rice: My friend Priya swears by using coconut yogurt instead of dairy curd. It gives it a lovely tropical flavour!
• Gluten-Free Adaptations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level Adjustments: If you like it spicy, add a finely chopped Serrano pepper or a pinch of red chilli powder.
• Festival Adaptations (Onam, Ganesh Chaturthi): During Onam, we often add pomegranate seeds for a festive touch. For Ganesh Chaturthi, some families add a little bit of jaggery for sweetness.

Serving Suggestions

Serve this Mango & Cucumber Curd Rice chilled or at room temperature. It’s delicious on its own, but even better with a side of pickle (mango pickle is my favourite!) and some crispy roasted papad.

Storage Instructions

You can store leftover curd rice in an airtight container in the refrigerator for up to 2 days. The flavour might develop even more overnight!

FAQs

Let’s answer some common questions:

What type of rice is best for curd rice?

Sona Masoori is my go-to, but any short-grain rice will work.

Can I make curd rice ahead of time?

Absolutely! It actually tastes better after the flavours have had a chance to meld together.

How can I adjust the sweetness in this recipe?

Add a little bit of sugar or jaggery to taste.

What are some good accompaniments for curd rice besides pickle and papad?

Try it with a side of vegetable stir-fry or a simple dal.

Is asafoetida essential for the flavor of this dish?

While it adds a unique flavour, you can omit it if you don’t have it on hand. Just be aware that the flavour profile will be slightly different.

Enjoy this cooling and comforting dish! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!