Curd Rice is a South Indian Dish prepared with steamed rice and Curd tempered with Mustard Seeds, Green Chillies, Asafoetida and Curry Leaves. Left over rice can also be used for this recipe. It is a very refreshing dish for hot summer days.
Raw Rice – 1 cup (250 Gms)
Yogurt (Dhahi) – 2 cups
Fresh Cream – 1 tbsp
Milk – 1 cup
Salt to taste
Oil – 1 ½ tsp
Mustard Seed – 1 tsp
Split Black Gram (Urad Dal) – 1 tbsp
Bengal Gram (Channa Dal) – 1 tsp
Curry Leaves – from 2 twigs
Red Chilli (Broken) – 2
Green Chilli (sliced) – 2
Grated Ginger – 1 ½ tsp
Asafoetida (Hing) – ¼ tsp
Wash the Rice. Cook it in a pressure cooker with 3 ½ to 4 cups of water. And ½ tsp of Salt for 4 to 5 whistle or till the Rice becomes soft. Let the steam releases fully. Mash the rice slightly.
Add the Milk and mix it well. Allow the Rice to become cool.
Add the Yogurt (Dhahi) and Salt and mix. Keep aside.
Heat the Oil in a pan. Add Mustard Seed and allow it to crackle. Add Black Gram, Bengal Gram, Curry Leaves and Red Chilli. When the Dal turns golden, add the Green Chilli and the grated Ginger. Stir till the raw flavor of Ginger goes away.
Add Asafoetida and switch off the flame.
Transfer them to the Curd Rice. Add the fresh Cream and mix well.
The consistency should be loose since it turns thick after some time.
If turns thick before serving, add little more milk and mix to get the required consistency.
Note: If the Yogurt (Dhahi) is fresh, there is no need to add Milk. Just increase the quantity of Yogurt. Enjoy the Curd Rice with your favorite indian pickle.