A popular recipe in South India, Curd Rice is a favourite at our home too. I often make it on days when I do not want to go in for an elaborate meal. It is specially ideal for summer as it is light and soothing to the palate and yet nutritious and a complete meal in itself.
If you have not tasted this dish you might think it is very bland. That is not so at all. The finely chopped vegetables and the tempering give it a delightful taste and flavour.
I was introduced to this recipe during my school days in Andhra. A lot of my classmates those days would regularly get curd rice for lunch and it would look so inviting on hot summer days. Coming from the north where this dish is unknown I was tempted by this appetising looking dish and would eagerly look forward to sharing or swapping lunch boxes with my class mates.
Ingredients:
1/2 cup rice
1/2 cup curd
1/2 cup milk
2 tbsp capsicum
2 tbsp carrot
2 tbsp tomato
1 tbsp ginger
1 green chilli
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
Few curry leaves
Method: Put the rice to cook. Discard seeds and cut capsicum in small pieces. Grate and chop carrot in equally small pieces. Avoid pulp and cut sides of tomato in small pieces. Finely chop ginger,green chilli and curry leaves.
Once the rice is cooked mash it well and add milk to it. After it cools, add curd mixed with salt. Add all the chopped vegetables. In a small pan heat oil and when it is warm add mustard seeds. When it splutters add green chilli, ginger and curry leaves. Add to the curd rice. Garnish with chopped coriander leaves.
If you are using left over rice add warm milk instead of cold.
No comments:
Post a Comment