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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.