Curd rice also known as yogurt rice is the most comforting food for me. In fact I can even survive for days together with just curd rice and vadu manga pickle. Seasoned curd rice garnished with pomegranates or seedless green grapes is even more delicious. In South Indian cuisine, it is common to eat curd rice at the end of lunch and dinner.Today we will learn how to prepare South Indian Curd rice following this easy recipe.
|Curd rice with pomegranates|
Prep time - under 10 mins
Cook time -under 20 mins
Serves - 1
Raw Rice - 1/2 cup
Milk -1 cup (should be warm)
Curd/Plain yogurt - 1/2 cup
Butter - 1 tsp (optional)
For the seasoning
Oil - 2 tsp
Mustard seeds - 1 tsp
Green chilli - 1-2
Finely chopped ginger - 1 inch piece
Curry leaves - 2 sprigs
Salt as required
Grated carrot or pomegranates or seedless green grapes - 2 tbsp
Wash and cook rice in such a way that it is slightly overcooked. You can add 1/4 cup more water than you normally add for cooking rice. You can pressure cook rice for 4 whistles.
Finely chop green chillies and ginger.
When the rice is hot, mash it nicely with a potato masher, add warm milk and mix well.
When it has cooled, add curd, butter and needed salt.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add green chilli, ginger, curry leaves and saute for a few seconds. Pour it over the curd rice. Mix well.
Garnish with pomegranates or seedless green grapes or pineapple pieces or grated carrot or even finely chopped raw mangoes.
There is not need for any side dish for this dish but if preferred you can have it with any South Indian pickle.
Note - The curd rice will thicken as it cools, you can adjust the consistency by adding a little milk or curd or both.
I am sure you will love my
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