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Monday, 11 May 2015

Curd Rice

Curd rice

curd rice  from South India taste great with just achar and chutney


1 cup per cooked rice (or you can use leftover rice also ) if you are using raw rice then take 1/2 cup
1 cup yoghurt / thick curd
4 tablespoon milk
1 tablespoon coriander leaves chopped
Salt to taste

To temper
1 teaspoon mustard seeds
1/2 teaspoon urad dal
1 teaspoon chana dal
2 -3 dry red chilli
Curry leaves - a sprig
Wash and rinse the rice well, until the water is clear. Place in a pressure cooker with 2 cup of water for 3 -4whistles. Once it done , allow the it to cool down ... now bit the yoghurt with milk and mix curd and rice mash it little milk give it a creamy texture . Now for temper heat oil in a pan add mustard seeds let it splutter then add urad &chana dal curry leaves dry red chilli then add the tempered to curd rice mixture. Add coriander leaves &salt to taste and give a quick& good mix to it .serve it chilled or warm as yours choice enjoy

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