Creamy Carrot Curd Rice

Name: Creamy Carrot Curd Rice
Cuisine: British
Ingredients: 1 . Rice - 1/2 cup; 2 . Water - 1 1/2 cups; 3 . Milk - 2 tbsp; 4 . Thick curd - 1/4 cup; 5 . Carrot - 1 Grated; 6 . Salt - as needed; To Temper:; 1 . Oil - 1 tsp; 2 . Mustard - 1/4 tsp; 3 . Red chilli - 1; 4 . Curry leaves - 1 string; 5 . Hing - a pinch; 6 . Coriander leaves - 1/4 tsp chopped

Prasel @cook_prasel

Creamy Carrot Curd Rice

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Ingredients

1. Rice - 1/2 cup
2. Water - 1 1/2 cups
3. Milk - 2 tbsp
4. Thick curd - 1/4 cup
5. Carrot - 1 Grated
6. Salt - as needed
To Temper:
1. Oil - 1 tsp
2. Mustard - 1/4 tsp
3. Red chilli - 1
4. Curry leaves - 1 string
5. Hing - a pinch
6. Coriander leaves - 1/4 tsp chopped

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Steps

1

1. Wash the rice well and cook in pressure cooker with 1.5 cups of water for 4 whistles. Once done keep it aside.
2. Now add the milk and carrot and mash it. Now let it cool. Now add the curd and salt.
3. Mash this nicely till it becomes creamy.
2

4. Now heat a small kadai add all the ingredients under the topic "To Temper" one by one. Once done temper this over rice. Mix it nicely. Adjust the salt.
5. Serve hot with any side dish. I had this with potato fry and pickle.