Curd Rice

I have one South Indian colleague in my office who always bring rice in her lunch box and mostly it is curd or tomato rice. I will post the recipe of tomato rice in other article separately.

Today after heavy breakfast and with the lazy weekend mood, I decided to prepare something light for lunch and the idea of curd rice came to my mind and thought of trying it for the first time. It is very easy-to-make recipe with the guarantee that it will never go wrong. It is specially good to eat in the summer as it can provide soothing feeling to your stomach.

Curd Rice

Ingredients:

• Thick yogurt/curd: 2 cup
• Rice: 1.5 cup
• Green Chili : 3
• coriander

For Seasoning:

• Ghee/Oil: 2-3 Tsp
• Cumin seeds: 1 Tsp
• Mustard seeds : half Tsp
• Asafoetida (Hing)
• Red chili - 2
• Finely chopped ginger : 3/4 Tsp
• White gram (Udid Daal) : 2 Tsp
• Salt to taste
• Sour cream or heavy whipping cream as per taste.

Curd Rice

 Preparation :

1. First whistle the rice in pressure cooker for 3 whistles. Add more water than usual while cooking to make it softer. Let it cool down completely.

2. Now add curd, chopped coriander and green chillies and mix it well. and keep it aside.

3. For Seasoning, Heat the pan and lower the flame. Then add some ghee or oil as per the choice. Ghee gives better taste though. When ghee becomes hot, add cumin seeds, mustard seeds. Let them splutter then add red chillies, chopped ginger, some udid daal and hing.

4. Pour this seasoning to the curd mixed rice.

5. If available, you can add some sour cream or heavy whipping cream. It will give nice rich flavor to your rice.

Notes :

1. Udid daal will give crunchy effect to the rice.

2. If you want to make your rice with more curd-gravy, add some water to your curd before mixing it in rice. If you put sour/whipped cream, it will also solve the purpose.
3. Curd rice tastes great with any pickle, chatni, rayata or even with any daal or meat dish!