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Curd Rice

By: rashmi of


Rice with Yoghurt

Filed in Rice Dishes

Serves 4 people

Most popular lunch recipe for south indians

Ingredients

2 cups Rice
2 cups Yoghurt
1 cup Milk
10 leaves Curry Leaf
2 nos. Red Chilies
1 tsp Cumin Seeds
1 tsp Mustard seeds (black)
¼ tsp Asafoetida
8 nos. Cashews
2 tbsps. Vegetable Oil
1 tbsp Bengal Gram (split)
Coriander leaves for garnishing

salt and sugar to taste

Directions

  1. Cook rice and keep it aside.
  2. Beat Yoghurt and milk together, add salt and sugar and keep aside.
  3. Heat oil in a pan. Add mustard seeds, cumin seeds, channa dal when wait till the dal turns light brown. Now add chilli, hing, cashew nuts, curry leaves and prepare a tadka in it.
  4. Add this to the curd now add the cooked rice to it garnish it with chopped coriander and serve with papad.

Latest Comments

By vrushali on 10/17/2014 7:41:00 AM

sounds intresting ..let me try ... but are cashewnuts necessary???...

By Varalekshmy Raghavan on 10/17/2014 7:41:00 AM

No doubt this is a popular dish of the south, especially during the summer time. But the common mistake people make is that they add curd fully. To avoid sourness in the curd rice, follow the following tips- Mix the rice with a flat spatula while it is still hot. Add boiled and cooled milk and mix. The hot rice will absorb the milk so keep adding milk till the rice becomes slightly loose. Then add 1 or 2 tablespoons of curd, salt to taste and tadka. Just mustard seeds, curry leaves, a pinch of hing and finely chopped ginger(1 tsp) will also be nice. For small children you can do with out the tadka also. This way the curd rice will not turn sour for 5 to 6 hours. While travelling, this can be eaten the next day also by adding milk to lessen the sourness.

By rajeswari on 5/25/2009 4:22:00 AM

varalakshmy raghavan what u have mentioned is exactly perfect way of making curd rice.we use this method for travelling and we add water or milk if its 2nd day.thanks for ur clear explanation

 

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