Wednesday, July 13, 2011

Curd Rice

1 cup steamed rice
Yogurt/Curd 1 cup
1 carrot
1/s tsp mustard
1/2 tsp cumin seeds
1/2 tsp chana dhal
1/2 tsp urad dhal
2 green chillies
4-5 curry leaves
coriander leaves few springs
salt as per taste
2 tsp oil

Wash cut the ends, peel the outer skin and grate carrot and keep aside.
Wash remove the end and finely chop green chillie.
Heat oil in a pan add mustard when it stops spluttering add cumin seeds.
When cumin seeds change colour add chana dhal, urad dhal, green chillies and curry leaves and fry for 2-3  mins or until the colour of the dhals change to slight brown.
Take the rice to a mixing bowl add yogurt, salt, coriander leaves and pour the tempered items.
Mix everything well and serve curd rice with any pickle of your choice.

Curd rice can be prepared with left over rice also.
Golden raisins, cashews, and pomegranate seeds can also be added if you want the sweet taste.

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