Needless to say,coming from a tambrahm family, we just can't live without this yogurt rice.My friends always tease me and wonder how I could be so crazy about curd rice. Leave me in an island with nothing but just curd rice, I would happily survive :). This will always be the finishing touch in any south Indian meal course.I always like to have curd rice in its virgin form with not much of add-on's. I have posted the recipe with simple and minimum tempering.Here is the recipe for yum yum curd rice:)
serves:2-3
Ingredients
- Raw Rice - 1 cup
- Milk -1.5 cup (Boiled and cooled)
- Fresh Curd/yogurt - 1.5 cup
Tempering
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Urda Dhal-1 tsp
- Green chili - 1-2(finely chopped)
- Curry leaves - 3-4
- Asafoetida - a pinch
- Salt to taste
Garnishing
Grated carrot/pomegranates/green grapes/Cashew nuts - 1 tbsp
Method
1. Pressure Cook rice with 1:5 ratio (Rice:Water) so that the rice is overcooked.2. Smash the rice,add yogurt, salt,milk and mix nicely.
3. Heat some oil in a pan,add mustard seeds.Once the mustard crackles,add urad dhal,green chili,curry leaves and saute for a minute.
4. Pour the above temper mixture over curd rice and mix well.
5. Garnish the Curd rice with either small pieces of carrots,pomegranates,grapes or even small pieces of cashews.
Notes,Tips & Add-On's
- I always like curd rice in its virgin form, So I have used less ingredients for tempering and garnishing.
- In case, the curd rice becomes hard, you can add some milk and salt and adjust accordingly.
- Tastes best when served with mango pickle.
