Curd Rice

Name: Curd Rice
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 cup cooked rice or leftover boiled rice; 2 cup fresh curd; 1 tablespoon coconut oil or refined oil; 1 teaspoon mustard seeds; 1 tablespoon urad dal; 10 curry leaves; 2 green chillies slitted; 1 pinch hing/asafoetida; 1 tablespoon cashews; 1/2 teaspoon salt or to taste; 1 tablespoon chopped coriander leaves

Sanchita Mittal @sm_thechef

Delhi

#colourwhite
Curd Rice is prepared with steamed rice and plain curd and is made rich by additional tempering of urad dal, mustard seeds, chillies and coriander leaves.
It is very much liked by all as it is light on stomach, easily digestible, cooling, healthy and tasty.
During the hot summer months, curd or yogurt rice makes for a delicious meal in a bowl.

Sanchita Mittal @sm_thechef

Saved

Ingredients

10 minutes

2 servings

1 1/2 cup cooked rice or leftover boiled rice
2 cup fresh curd
1 tablespooncoconut oil or refined oil
1 teaspoonmustard seeds
1 tablespoonurad dal
10curry leaves
2green chillies slitted
1 pinchhing/asafoetida
1 tablespooncashews
1/2 teaspoonsalt or to taste
1 tablespoonchopped coriander leaves

Saved

Steps

10 minutes

1

Combine the rice and curd together in a bowl and keep aside.
2

Heat the oil in a pan and add the mustard seeds.
3

When the seeds crackle, add hing, urad dal, curry leaves, cashews and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.
4

Add prepared curd-rice mixture, mix well and cook on a slow flame for a minute, press lightly with the back of ladle, while stirring continuously.
5

Add the salt, mix well and switch off the flame.
6

Serve as it is garnished with coriander or keep in refrigerator for 30 minutes and serve cold.