Thursday, September 6, 2012

Curd Rice


Well Cooked Rice - 2 cups (at room temperature)
Thick Curd - 2 1/2 cups
Milk - 1/4 cup
Garlic Cloves - 3
Ginger, grated - 1 tsp
Groundnuts - 1/4 cup
Fresh Pomegranate Seeds/Raisins- 1/4 cup (optional)
Green Chillies - 3
Coriander Leaves, chopped - 2 tbsps
Curry Leaves - 8
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Black Gram - 1 1/2 tsps
Bengal Gram - 2 tsps
Dry Red Chillies - 1
Asafoetida - a pinch
Salt to taste
Ghee/Oil - 3 tbsps

  1. Heat ghee/oil in a pan, add groundnuts and roast until they start spluttering.
  2. Now add bengal gram, black gram, cumin seeds, mustard seeds, dry red chillies and curry leaves.
  3. When mustard seeds start spluttering, add grated garlic, ginger, green chillies and asafoetida. Saute for 1/2 minute.
  4. Pout this over the the cooked rice. Mix well.
  5. Add salt, mix well.
  6. Now add curd, milk and pomegranate seeds and mix.
  7. Garnish with coriander leaves.
  8. Serve with a pickle of your choice.


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