Curd Rice Benefits and Recipe
| Servings | Prep Time |
| 4 | 10 |
| Cook Time | Passive Time |
| 20 | 00 |
|
|
Ingredients
- 2cups Yogurt
- 1cup rice
- 1/3cup milk
- 1tbsp Oil 1
- salt to taste
- 4 Dry Red Chillies
- 1tsp chana dal or Urad dal split
- 1/2 tsp Mustard seeds
- APinch of Asafoetida
- 2sprigs Curry leaves
- 2-3tbsp Fresh pomegranate pearls
Instructions
- Cook the raw rice till soft and mushy. Remove from fire and with a ladle lightly mash the rice.
- Now add the warm milk and salt.Mix well and allow the rice to come to room temperature.
- Heat oil in a pan and add mustard seeds. Allow them to splutter. Add the Chana dal. Once the dal turns red add the red chillies.
- Lastly, add the curry leaves. Turn off heat. Immediately pour this tempering on the curd rice and mix
- Adjust the consistency of the curd rice according to taste. Keep it in the fridge for at least thirty minutes.
- Garnish with pomegranate pearls. Your Curd Rice Recipe is ready to eat. Serve with roasted or fried papad and a spicy pickle
Recipe Notes
- Cook the rice till it is soft. Hard-boiled rice for curd rice is not good.
- If the curd rice is prepared well in advance and placed in the fridge it will become thick.
- Add cold milk to the curd rice a few minutes before serving.
- You can garnish with fruits of your choice like pomegranate, mangoes or grapes and even cucumber.
- Never add curd to hot rice.
- You can add a tablespoon of fresh cream and sugar to the hot rice for a creamier and sweeter texture.
