Curd Rice
Ingredients:
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Rice - 1 cup
Curds - 2 big bowls
Milk - 1/2 cup
Mustard seeds - 1 tspn
Cumin seeds or jeera - 1 tspn
Dry Red chillies - 2 to 3 nos.
Salted sundried chillies - 4 to 5
Curry leaves - 1/4 cup
Asafoetida or hing - 1/4 tspn
Finely chopped coriander - 1/4 cup
Oil - 2 tbspn
Salt - to taste
Pomegranate seeds - 1/4 cup (optional)
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Method:
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Pressure cook 1 cup rice with 3 cups of water till 4 whistles.
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Take a pan and add oil.
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Once oil is heated, add salted sundried chillies and deep fry them till dark brown.
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Remove them on plate.
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In the same pan add mustard seeds, jeera, curry leaves, dry red chillies (Break each chilly in two parts) and asafoetida.
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Add cooked rice to it and mix it well.
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Now switch off the flame.
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Add curds and milk and mix well.
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Crush the deep fried salted chillies and add to the rice.
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Add salt as per taste.
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Add coriander and mix well.
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Garnish with pomegranate seeds.
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NOTE:
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Instead of salted sundried chillies, you can also use chopped green chillies. But sundried chillies gives a earthy flavour to the curd rice. Nowadays these chillies are easily available in grocery stores and super markets.
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