While it is most easily prepared by simply mixing steamed white rice and yogurt, more elaborate methods can be used when needed.
Rice is prepared either via steaming or pressure cooking to be soft as in the South Indian style.
It is then allowed to cool to room temperature, after which it is seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida.
Finally, milk, yogurt, and salt are added.

Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers) with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.
Also, adding a few chopped onions in bigger slices will help the curd rice from fermenting when required to be preserved.

In some areas, curd rice is served in a unique style where steamed rice is mixed with mild curd, salted and then tempered with mustard seeds, curry leaves, dry chilies and urad dal.
 Garnishing varies with region, and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi.
It can be served lukewarm or chilled.
Additional options include a pinch of powdered and roasted asafoetida.

Variations of the recipe are countless and are present in all states, reflecting the cuisine of each region.
For example, in Karnataka, yoghurt chillies (sandige menasu) are commonly added as part of the tempering.
Regardless of this, the base components of rice, yoghurt, tempered ingredients, and fresh ingredients are consistent, with the different ingredients included in each step varying.
While it is most easily prepared by simply mixing steamed white rice and yogurt, more elaborate methods can be used when needed. Rice is prepared either via steaming or pressure cooking to be soft as in the South Indian style. It is then allowed to cool to room temperature, after which it is seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, milk, yogurt, and salt are added.
Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers) with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro. Also, adding a few chopped onions in bigger slices will help the curd rice from fermenting when required to be preserved.
In some areas, curd rice is served in a unique style where steamed rice is mixed with mild curd, salted and then tempered with mustard seeds, curry leaves, dry chilies and urad dal.  Garnishing varies with region, and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.
Variations of the recipe are countless and are present in all states, reflecting the cuisine of each region. For example, in Karnataka, yoghurt chillies (sandige menasu) are commonly added as part of the tempering. Regardless of this, the base components of rice, yoghurt, tempered ingredients, and fresh ingredients are consistent, with the different ingredients included in each step varying.
Curd rice