Recipe for Curd Rice
Curd Rice is a humble dish made by seasoning and tempering rice combined with curd/yoghurt.
Equipment
- Pressure Cooker
- Mixing bowl
- Pan
Ingredients
- 2 Cups Rice; washed and soaked for an hour
- 500-700 gm Yoghurt/Curd
- Water; to adjust the consistency
- Salt; to taste
Ingredients for Tempering:
- 1 tbsp Sesame Oil
- 8-10 Cashews; halved
- 8-10 Curry Leaves
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Cumin Seeds/Mustard Seeds
- ⅓ tsp Asafoetida
- 1 tbsp Finely Chopped Ginger
- 2-3 Green Chillies; finely chopped
- 2-3 Dry Red Chillies; broken
Ingredients for Garnishing:
- Fresh Coriander Leaves; finely chopped
- Pomegranate Seeds
- Grated Carrot
Instructions
- Cook the rice till it is soft. Remove from the cooking pot/pressure cooker and let it cool completely.
- When the rice is cooled, add curd/yoghurt and salt and mix well. Add water to adjust the consistency.
- Prepare the tempering by frying all the tempering ingredients on low to medium heat.
- When fried well, add to the rice.
- Garnish with any garnishing ingredient of your choice.