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Curd Rice

Curd Rice

Curd rice is close to every south Indian’s heart, especially for the Brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes. Here Ananda provides a simple and easy Curd Rice recipe.

 
 
 
Preparation Time 10 minutes
Cooking Time 30 minutes
Servings Makes 4 servings

 

Ingredients
Cooked rice 1 1/2 cups
ANANDA DAHI 2 cups
Coconut oil or any other oil 1 tbsp
Mustard seeds (rai/sarson) 1 tsp
Cumin seeds (jeera) 1 tsp
Urad dal (split black lentils) 1 tbsp
Green chillies (slit) 1 to 2
Curry leaves (kadi patta) 4 to 6
Asafoetida (hing) 1/2 tsp
Salt to taste
Coriander ( chopped) for the garnish 2 tbsp

 

Method

  • Combine the rice and curds together in a bowl and keep aside.
  • Heat the oil in a kadai and add the mustard seeds.
  • When the seeds crackle, add the cumin seeds, Urad dal, green chillies, curry leaves and asafetida and sauté on a medium flame for a minute while stirring continuously.
  • Add the rice-curds mixture and salt mix well and cook for another minute. Serve hot garnished with coriander.

 

Nutritional Facts
Calories 137
Fat 3 g
Cholesterol 0 mg
Sodium 61 mg
Carbohydrate 22 g
Proteins 4g

 

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