|1.||Cooked rice 1 cup|
|2.||Curd / yogurt / mosaru / dahi / thayir / perugu 1 cup|
|3.||Milk 1/4 cup|
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|5.||Dry grapes 15-20|
|6.||Pomegranate seeds 1 tablespoon|
|7.||Green chili 1 (chopped)|
|8.||Pepper, coarsely ground 1/4 teaspoon|
(chopped), 1/4 teaspoon
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|10.||Coriander leaves, chopped 1 tablespoon|
|11.||Salt to taste|
|1.||Oil 1-2 teaspoons|
|2.||Dried chili 1|
|3.||Mustard seeds 1/2 teaspoon|
dal 1 teaspoon
|5.||Urad dal 1 teaspoon|
|6.||Jeera or cumin 1/2 teaspoon|
|7.||Curry leaves 2 sprigs|
|8.||Cashew nuts 8-10|
|9.||Hing / asafoetida 2 pinches|
soft cooked rice.
If the rice is hot, spread it on a plate so it cools quickly.
oil in a utensil.
|3.||Add mustard seeds when the oil becomes hot.|
cashew nuts, jeera and urad dal.
Fry till the cashew nuts turn to golden brown.
red chili, curry leaves and hing or
Switch off the stove.
Keep the seasoning aside to cool.
curd and milk to the rice. Mix.
Keep aside for 20-30 minutes.
Because the rice absorbs the curd and milk, the mixture thickens.
the seasoning and other ingredients, except
to the rice mixture.
you are ready to serve, add salt and mix.
Curd rice is ready.
|TIPS||How to make Curd Rice?|
|1.||If the cooked rice is hard, mash it lightly to make it soft.|
|2.||Do not mix curd with hot rice, because the mixture becomes sour.|
|3.||Add salt only when you are ready to eat or serve. Otherwise, the curd rice becomes sour.|
you are planning to eat the curd rice, say
4-5 hours, increase the quantity of milk and decrease the
quantity of curd.
The reason for the above is the curd rice becomes sour if you initially add the recommended quantity of curd.
|5.||In lieu of, or in addition to, dry grapes, add fresh grapes in season. These increases the taste and nutritional value of the food.|
|6.||If the curd rice becomes thick, add more curd or milk, based on your taste preference.|