Curd Rice

Curd Rice:

(240 ml cup used)

1/2 cup rice ( 1/4 cup white rice 1/4 cup brown rice or millets)

1 to 1 1/2 cup thick curd/ yogurt (adjust as needed)

1/8 to 1/4 cup milk (optional)

Salt as needed

2 tbsp. grated carrot

2 tbsp. grated cucumber or bottle gourd

1 tsp. finely chopped coriander leaves

1 spring curry leaves

pinch of hing

1/2 tsp mixed or crushed ginger

1 slit green or red chili

1/2 tsp cumin/jeera

1/2 tsp mustard

3/4 to 1 tsp urad dal/ minappa pappu (optional)

3/4 to 1 tsp chana dal (optional)

Rinse the rice thoroughly in water at least 4-5 times. Soak the rice in water for 10 minutes.

Take the rice in a pan or kadhai and add 2-3 times water. Heat the pan and let water comes to boil once.

Cover the pan with lid and let the rice gets boiled for 5-7 minutes. Check the water level in occasionally and add water if required.

Check if rice is cooked properly by pressing few rice strands between fingers.

Once cooked, strain the excess water from rice using a strainer.

Take the boiled rice in a bigger bowl and yogurt. Mix well.

Add finely chopped green chilies and coriander leaves(hara dhaniya). Combine well all the ingredients.

Heat a tbsp of oil in a tadka pan or small pan.

Once the oil is hot add dry red chili and saute for few seconds.

Add cumin's seeds and saute until they turn brown.

Now add white lentil (urad dal) and let the dal turns golden in color.

Add few curry leaves (kadi patta) in oil and saute for sometimes.

Also add ginger paste and let the ginger gets cooked in oil for 20-30 seconds.

Tadka for curd rice is ready. Pour the tadka on curd rice and mix it well.

Curd rice is ready to serve. Serve the south Indian curd rice with pickle, papad or applam.

How To Make