Friday, October 25, 2013

Creamy Curd Rice - Heavenly Treat

This is one of the rice which is my all time favorite. Curd Rice is the heat buster during summers..


Cooked Rice: 2 cups
Thick Curd: 1 cup
Milk: 1/4 cup
Salt to taste
Fresh Green Coriander - few sprigs (Chopped)
Curry Leaves - 1 sprig (Chopped)
Pomegranate for garnish

For Tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Asafoetida - a generous pinch
Grated Ginger (optional) - 1 tsp
Green Chilli (optional) - 1 (Chopped)

  1. Take Cooked Rice in a wide bowl, add salt, chopped coriander, curry leaves
  2. Heat oil in a tempering kadai, add mustard seeds, channa dal and urad dal
  3. Once the dals start turning brown, add asafoetida, grated ginger and green chillies.
  4. Let it cook for 20 to 30 secs, add it to bowl of Rice
  5. Add Curd & Milk & mix thoroughly.
  6. Serve Chilled and Garnish with Pomegranate Seeds

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