Description
Curd Rice is a delightful symphony of flavors where fluffy rice meets tangy curd, creating a comforting and refreshing sensation to your plate.
Ingredients
Scale
- 3 cups cooked rice, any variety
- 1 tablespoon fine chopped ginger
- 10 curry leaves, finely chopped
- 1 teaspoon mustard seeds
- 2 green chilies, chopped fine (optional)
- 2 dried red chilies
- 1/2 teaspoon asafoetida powder (hing)
- 1 teaspoon salt ( or to taste)
- 1 tablespoon urad dal ( Urad lentils)
- 1 tablespoon chana dal ( split pea lentils)
- 3 cups plain yogurt or curd + 1/2 cup water
- 2 teaspoon neutral oil
Instructions
- In a wide pan heat the oil and when hot put in the red chilies, asafoetida, urad and chana dals, curry leaves and the green chilies. Reduce heat to medium low. Saute for a minute. The mustard seeds will pop.
- Add the ginger and saute a few seconds till aromatic.
- Reduce heat to low and add the boiled rice and mix well.
- Beat the yogurt well ( with the water) and add salt.
- Turn off the heat and pour the yogurt over the rice and mix well.
- Cover and keep for the aroma and spices to blend well and serve.
Notes
- The traditional red chilies used for yogurt rice are brined yogurt covered chilies. They are easily available in India but may not always be available in other countries although I do get it here in the US where I live. So substitute plain dried red chilies which work as well.
- Also curd rice tastes good cold too so you can have it straight from the fridge after you save the leftovers. If you do not want to eat cold food just bring it to room temperature rather than heating as the yogurt may split.
- Prep Time: 10 mins
- Cook Time: 15 mins