Curd Rice


Great recipe when you want to have a light meal :), one of my all time favourites...

For this you will need: (Serves 4)

2 Cups Rice ( Boiled in pressure cooker with 3 cups of water)
4 Cups Curd
1 Green Chilly (chopped), you can add more if you like it spicy.
1" piece of Ginger (fine grated)
1/4 Tsp. Black pepper powder
Salt to taste
Oil/ ghee for tempering.

For tempering (seasoning):

2 Tsp. Urad Dal
2 Tsp. Mustard seeds
1/4 Tsp. Fenugreek seeds
1/2 Tsp. Asafoetida
6-7 curry leaves
10 Cashewnuts
1 whole red chilly


1 Tbsp. Pomegranate seeds for garnishing (Optional)


How to proceed:

1. Spread the boiled rice on a plate and let it cool at room temperature.
2. Whisk the curd and mix into the rice well. Add green chilly, ginger, pepper and mix well.
3. Heat ghee/oil in a small pan or Tadka pan. Add mustard seeds, once they splutter add red chilly, urad dal, curry leaves, and fry till dal is golden in colour. Add fenugreek seeds, once they change colour, add cashewnuts and fry till light brown in colour on very low flame. Add asafoetida, remove from fire and cool it.
4. Mix seasoning into rice with salt and keep it in refrigerator for 15 mins. or more.
5. Garnish with pomegranate seeds and serve it cold.

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