Curd rice recipe
Summary Not available
- 5 cup rice )
- 1.5 cup water
- 1 )
- salt
- 2 carrot
- 2 cucumber )
- 1 teaspoon leaves )
- 1 teaspoon oil
- 5 teaspoon mustard seeds
- 5 teaspoon )
- 1 teaspoon dal )
- 1 teaspoon dal )
- 1 chilli
- 1 sprig curry leaves
- 1 hing )
- 5 teaspoon ginger
- 1 green )
- 6 cashews )
Preparation Add rice to a bowl and rinse it well a few times
Then pour 1½ cups water and ½ teaspoon salt
Keep it in a pressure cooker
Pressure cook rice for 3 whistles until soft
You can also cook the rice directly in the cooker for 2 whistles
When the pressure releases, remove the rice & mash it lightly
You can also fluff up & use if you do not like mushy rice
If you prefer to use milk, refer my notes below
Cool it completely
Add curd to cooled rice
Mix well until combined
If you have cooked the rice without salt, then add it now
Stir in coriander leaves, grated carrots and cucumbers to the curd rice
Taste the curd rice & add more salt if needed
How to make curd rice Heat oil in a pan
Then add cumin & mustard
When they begin to splutter, add red chilli, chana dal, urad dal & cashews if using
Fry until the dal turns golden
Add ginger, green chili and curry leaves
When the curry leaves turn crisp, add hing and turn off the stove
If using bottle gourd, add it to the hot seasoning and stir
Pour the tempering to the curd rice and mix
South Indian style curd rice is ready
Garnish with pomegranate seeds
No extra notes