Carrot & Corn Curd Rice
Here is the recipe of South Indian curd rice with a twist. It's a hearty meal mixed with corn and carrot.
Carrot and Corn Curd Rice Recipe by Chef Vaibhav Mahajan

- Indian


- 2

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 10 Min


  • 3 cups rice
  • 1 orange carrot 2 chopped green chillies
  • 1 tbsp chopped ginger
  • 2 cups Curd
  • 1½ cup corn
  • salt to taste
  • For Tempering:2 tbsp oil
  • 7 to 8 curry leaves
  • 4 to 5 kaffir lime leaves shredded
  • 1 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • For Garnish: coriander


  1. 1

    Wash rice and place it in a pan for boiling.
  2. 2

    Strain the water when rice is cooked.
  3. 3

    Transfer rice to a bowl and mash the rice.
  4. 4

    Peel the carrot and slice in thin ribbons.
  5. 5

    Chop the green chillies and ginger.
  6. 6

    Heat oil in a pan.
  7. 7

    Add mustard seeds.
  8. 8

    chana dal and urad dal to the hot oil.
  9. 9

    Add curry leaves and chopped kaffir lime leaves.
  10. 10

    Add the chopped ginger and green chillies.
  11. 11

    Add corn and carrot ribbons and mix.
  12. 12

    The tempering is ready.
  13. 13

    Mix the rice in the bowl with curd and salt.
  14. 14

    Pour the tempering on the rice and gently mix again.
  15. 15

    Transfer the curd rice to a serving plate.
  16. 16

    Garnish with a coriander and serve with homemade pickle.
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Vaibhav Mahajan


A chef with many feathers in his cap, Chef Vaibhav Mahajan, apart from his primary vocation, is also a mentor dedicated to grooming budding talent in the food industry. His knack for experimenting with dishes and their presentation led him to become a food stylist—he is a visiting faculty at two professional schools of photography.

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