Curd Rice is a very simple and refreshing South Indian preparation. South Indians always eat a little bit of Curd Rice at the end of each meal because it soothes the stomach.
| Preparation Time: | 10 minutes |
| Servings: | 1 |
| Difficulty: | Easy |
Ingredients
| Steamed Basmati Rice | 1 cup |
| Plain Curd | 1 cup |
| Vegetable Oil | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| Dhuli Urad Dal | 1/2 tsp |
| Chana Dal | 1/2 tsp |
| Ginger | 1 tsp grated |
| Green Chillies | 1-2 |
| Salt | 1/2 tsp |
| Kari Leaves | 8-10 |
| Cucumber | 2 inches |
| Carrot | 1 small |
Method
- Chop green chillies finely and keep aside.
- Wash and chop cucumber finely. If the skin of the cucumber is soft you don’t need to peel it otherwise peel it lightly.
- Wash, scrape and then grate carrot coarsely.
- Scrape the ginger root, wash and then grate finely.
- Heat oil in a nonstick pan. Add mustard seeds and cover the pan. Wait till they stop popping.
- Add urad dal, chana dal, kari leaves, green chillies, ginger and saute for a few seconds. Turn off the heat.
- In a big bowl add steamed rice, grated carrots, chopped cucumber, yogurt, salt and the mustard seeds tempering.
- Mix well and let it sit for a few minutes. Curd Rice is ready to eat.
Notes
- If you don’t like hard dal grains, soak them in water for 30 minutes and then use them in this recipe.
- For best results, steamed rice should be warm.
Summary
Recipe Name
Curd Rice
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)