Sago curd rice

Name: Sago curd rice
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rice; 1/4 cup Sago; 4 cups Curd; 2 tbsp Red onion, finely chopped; 3 Green chillies, chopped; 1/4 cup Yellow bell pepper, chopped; 1/4 cup Red bell pepper, chopped; 1 tsp Ginger, peeled and crushed; 1/2 cup Cucumber, grated; as per taste Salt; 1/2 cup Warm milk; 1 tablespoon sesame seed oil; 1 tbsp Ginger, finely chopped; 1 tsp Cumin seeds; 1 tsp Mustard seeds; 1/2 tsp powder; 1/4 tsp fenugreek powder; 1 Green chillies, chopped (optional); 20 curry leaves; as per taste Salt to taste

Lakshmi Sridharan Ph D @cook_19872338

USA

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Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

4 servings

1 cuprice
1/4 cupSago
4 cupsCurd
2 tbspRed onion, finely chopped
3Green chillies, chopped
1/4 cupYellow bell pepper, chopped
1/4 cupRed bell pepper, chopped
1 tspGinger, peeled and crushed
1/2 cupCucumber, grated
as per tasteSalt
1/2 cupWarm milk
Seasoning:
1 tablespoonsesame seed oil
1 tbspGinger, finely chopped
1 tspCumin seeds
1 tspMustard seeds
1/2 tsppowder
1/4 tspfenugreek powder
1Green chillies, chopped (optional)
20curry leaves
as per tasteSalt to taste

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Steps

20 mins

1

Collect the necessary materials. Place near the cooking area
2

Collect the necessary materials. Place near the cooking area
3

Add 4 cups of water to a bowl of rice and sago pearls and cook it in a pressure cooker. Follow the directions of manufacturer. After rice sago mix is cooked. take it out of the cooker. let it cool. Add vegetables including ginger and green chilies, and yogurt
4

Add salt and mix. if you want to eat after a few hours on a hot summer day, add warm milk to the mixture so that it will not turn sour.

seasoning. Heat oil in a pan over medium heat. Stir in mustard seeds. Let it splutter. Stir in rest of the spices, chilies, curry leaves etc. about 3 minutes. Add this to the curd rice. Healthy tasty curd rice is ready. Serve with pickle, stir fried veggies, chutni or sambar. Enjoy
5

Tips: Before adding the grated cucumber, squeeze it by hand to get rid of water. so that it would not dilute the curd. If you want to pack for lunch, Add 1/2 cup of warm milk to the curd. I have truck loads of cherry tomatoes in our garden. I add them also the curd rice to give extra color.

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Lakshmi Sridharan Ph D @cook_19872338

on September 26, 2022 20:23

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography