SERVING PORTION SIZE – 2
- RAW RICE – 1/2 CUP OR 100 GMS
- MILK – 1 CUP
- CURD – 1 CUP
- GREEN CHILLY – 2 SLIT
- AND CHOPPED
- GINGER GRATED – 1 TSP
- BLACKGRAM DAL – 1 TSP
- BENGAL GRAM DAL – 2 TSPS
- ASAFOETIDA – 1/4 TSP
- MUSTARD SEEDS – 1 TSP
- CASHEW NUTS (OPTIONAL) CHOPPED – 1 TBSP
- CURRY LEAVES – FEW
- CORIANDER LEAVES – 1 TBSP FINELY CHOPPED
- GHEE – 1 TBSP
METHOD
- Wash rice well and pressure cook till soft with required salt , ginger and a pinch of asafoetida. Use 1 cup milk and 2 cups of water for pressure cooking.
- Mash the cooked rice and ensure that it is soft and semi- solid in consistency. If needed add more milk to adjust the consistency.
- Take ghee in a heavy bottomed pan, add mustard seeds and allow sputtering. Now add the dals, cashews and fry till dals turn golden brown.
- Sprinkle the asafoetida in the hot ghee and drop in the curry leaves and green chillies and switch off the flame.
- Add the tempering mixture to rice and mix well and allow the rice to cool to room temperature.
- Once the rice is warm add the curds and mix well into the rice .Garnish with coriander and serve chilled with a fiery pickle of your choice.
NOTE
VARIATIONS
- Unsalted butter can be mixed into the rice while mashing. This not only adds to the flavor but also makes the curd rice rich and creamy.
- During mango- ginger season , chop a few pieces of it and mix into the rice . These tangy-gingery bites will make the curd rice more flavorful.
- Grated carrots /raw mangoes/cucumber will enhance the taste and nutrition quotient of the dish.
- Fruity curd rice is very refreshing and can be made by adding seedless fresh grapes and arils of pomegranates.
