Curd Rice Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 1
Recipe Category: Main | Recipe Cuisine: South Indian
Raw Rice - 1/2 cupRecipe Category: Main | Recipe Cuisine: South Indian
Thick curd - 1 cup
Milk - 1/4 cup(boiled and cooled)
Butter - 2 tsp
Carrot - 1.5 tbsp (chopped finely)
Coriander leaves - 1/2 tbsp (chopped finely)
Ginger - 1 tsp (chopped finely)
Salt - to taste
To temper:
Mustard seeds - 1 tspUrad dal - 3/4 tsp
Green chilli - 1 chopped finely
Hing - a generous pinch
Curry leaves - a sprig
Method:
- Rinse rice twice and pressure cook rice with 2 cups of water for 4 whistles. Once pressure releases, allow the rice to cool a bit, Then mash the rice along with butter and curd. Mix well then add milk, mix to form a creamy mixture. Sprinkle little water if you prefer. Then heat oil in a kadai then add the ingredients listed under 'to temper' let it splutter.
- Then add the tempered items to the curd rice mixture. Add carrot, coriander leaves, ginger, required salt and give a quick stir.
My Notes:
- Make sure to cool down the rice before you add curd.
- If you prefer to add any seasonal fruits then add pomegranate and grapes which are apt for curd rice.
- You can also add raisins and cashews along with the tempering.
- Milk is added to avoid sourness when prepared in advance like while we pack it for lunch.I love it cold so used chilled curd.
- For a creamy version of curd rice, use thick curd.
