Curd Rice
South Indian style curd rice
Servings 2
Ingredients
- 2 cups of cooked rice (pake hue chawal)
- 2 ½ cups curds (dahi)
- ½ cup grated cucumber (kheera/kakdi)
- ½ cup grated carrots ( gajar)
- salt as per taste (namak)
For tempering
- 1 tbsp oil (tel)
- 1 tsp mustard seeds (rai / sarso)
- 1 green chilly, chopped (hari mirch)
- ½ tsp chopped ginger (adrak)
- 1 dry red chilly (sookhi laal mirch)
- few curry leaves (kadi patta)
For garnishing
- ¼ cup fresh pomegranate seeds (anaar ke daane)
- 1 tsp chopped coriander leaves (hara dhaniya)
Instructions
- In a mixing bowl, add cooked rice.
- Mash the rice with the help of a spoon.
- Add curds, salt, grated cucumber and grated carrots. Mix well. Keep this aside.
- For the tempering, heat oil in a pan.
- Add mustard seeds, chopped chilly, chopped ginger, dry red chilly and curry leaves.
- When they start spluttering, turn off the heat.
- Pour this tempering into the curd rice.
- Garnish with pomegranate seeds and chopped coriander leaves.
- Serve curd rice with pickle.
Notes
- Leftover rice can be used to make this dish.
- Milk can also be added to the rice though I have not added.
- For the tempering, udad dal (split black gram) and chana dal (split gram) can also be added.