Curd Rice
Ingredients
• 2 cups cooked rice
• 1 cup curd / yogurt, fresh and thick
• 1 tsp fresh cream, optional
• salt to taste
• ¼ cup full cream milk
• handful of pomegranate seeds / aanar
• 2 tbsp coriander leaves, finely chopped
• 1 cup curd / yogurt, fresh and thick
• 1 tsp fresh cream, optional
• salt to taste
• ¼ cup full cream milk
• handful of pomegranate seeds / aanar
• 2 tbsp coriander leaves, finely chopped
for tempering
• 2 tsp ghee / oil
• ¾ tsp mustard seeds / rai
• ½ tsp urad dal
• generous pinch of hing / asafoetida
• 2 dried red chilli
• few curry leaves
• 5 cashews, cut half
• 2 tsp ghee / oil
• ¾ tsp mustard seeds / rai
• ½ tsp urad dal
• generous pinch of hing / asafoetida
• 2 dried red chilli
• few curry leaves
• 5 cashews, cut half
Instructions(1 cup =255 ml)
1. firstly, in a large mixing bowl take cooked rice and mash well.
2. furthermore add curd, cream, salt and milk.
3. mix well and also mash rice if there are any lumps
4. also add more curd or milk to adjust the consistency.
5. further prepare the tempering by adding ghee in a small kadai.
6. also add mustard seeds, urad dal, hing. allow to splutter.
7. additionally add dried red chillis and curry leaves.
8. then add cashews, and fry till they turn golden brown.
9. further, pour the tempering over the curd rice.
10. additionally, add pomegranate seeds and coriander leaves.
11. finally, mix well and serve with pickle or papad.
2. furthermore add curd, cream, salt and milk.
3. mix well and also mash rice if there are any lumps
4. also add more curd or milk to adjust the consistency.
5. further prepare the tempering by adding ghee in a small kadai.
6. also add mustard seeds, urad dal, hing. allow to splutter.
7. additionally add dried red chillis and curry leaves.
8. then add cashews, and fry till they turn golden brown.
9. further, pour the tempering over the curd rice.
10. additionally, add pomegranate seeds and coriander leaves.
11. finally, mix well and serve with pickle or papad.