Curd Rice with pickle is a delicious lunch combination during Summer Days. It is very easy to make. It is the last course in a three or four course meal in the Tamilnadu Region of India.
Rice – 1 cup
Curd (Yogurt / Dahi) – 1 ½ cup
Salt to taste
Oil – 1 tbsp
Mustard (Rai) – ¾ tsp
Black Gram – 1 tsp
Red Chilli -1 broken
Green Chilli – 2 slitted
Curry Leaf – 1 strand
Grated Ginger – 1 tsp
Asafetida – 1 pinch
Wash and cook the Rice with 3 cups of water in a pressure cooker. The rice should become soft. If not cooked soft, mash it with a laddle when it is hot. Allow to cool completely. Transfer to a serving bowl.
Heat oil in a pan and add mustard. When it splutters, add Black Gram. When the Black Gram becomes golden, add Ginger, Red and Green Chilli and Curry Leaves. When the Curry leaves become crispy, add Hing and remove from the flame.
Transfer to the cooked Rice. Mix it well.
- The consistency should be little loose. If not, add more Curd. The Curd Rice tends to become hard in an hour and so, make it loose.
- If the Curd Rice is to be packed in lunch box or for picnic etc, reduce the quantity of Curd to ½ cup and mix with 1 cup of milk. If the Curd is too sour, then also milk can be added by reducing the quantity of Curd.
- Grated Coconut, Grated Carrot and Cucumber can also be added to make a different variety of Curd Rice.