16/09/2026
Curd rice is the dish nobody plans and everybody needs - the one that shows up at the end of a big meal, or on its own on a day too hot or too tired to cook anything else.
Cooked rice, mashed while warm, mixed with curd and a splash of milk, then finished with a quick tempering: mustard seeds crackling in hot oil, curry leaves, a pinch of hing, maybe a dried red chilli.
We don't stock fresh curd — bring your own from the fridge — but the tempering is ready when you are.
Order the tempering: Mustard Seeds 100G, Dry Curry Leaves 30G, Gota Urad Dal 1KG, Hing 50G.
Nourishing your home and our community.