Curd rice is the "healthiest rice recipe", "must-have daily recipe in every south Indian home" and it is also one of the "beat the heat recipes" that can be prepared during the summer.
In south India, curd rice is the last recipe served usually after sambar or rasam meal in any occasion or festival. The reason for that is curd rice helps in digestion after a heavy meal.
Curd rice recipe is very simple, delicious and easy-to-make recipe where cooked rice is mixed with curd and a tempering is done to it with few spices.
Ingredients
- Cooked Rice - 1 1/2 Cup
- Curd Or Yogurt - 2 Cups
- Cooking Oil - 1 1/2 tbsp
- Mustard Seeds - 1/2 tsp
- Ginger - 1/2 tsp (finely chopped)
- Black Pepper Corns - few
- Green Chilies - 2 (finely chopped)
- Dry Red Chilies - 2 (half-cut)
- Curry Leaves - few
- Coriander Leaves - few (finely chopped)
- Cumin Seeds - 1/2 tsp
- Pomegranate kernels - 1/4 Cup
- Cashew nuts - few (fried)
- Chana dal - 1 tsp
- Salt as per taste
Direction/Method
- Keep 1 1/2 cup of cooked rice ready. Cook the rice little mushy by adding little extra water. Leftover rice can also be used for this recipe.
- Pour 2 cups of curd to the rice and add salt as per taste.
- Mix it well and keep it aside.
- Take a small pan to prepare the tempering.
- Add 1 1/2 tablespoons of cooking oil and let the oil heat for some time on a low flame.
- When the cooking oil is hot enough, add few cashew nuts and fry them until there is a little color change.
- Take them out to transfer them into a small bowl and keep them aside.
- Into the same pan, add 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of cumin seeds.
- When mustard seeds start to crackle, add 1 teaspoon of chana dal, few curry leaves, 1/2 teaspoon of finely chopped ginger, few black pepper corns, 2 finely chopped green chilies, and fry them for a minute until the urad dal becomes brown in color.
- Add few curry leaves, 2 dry red chilies which have been half-cut and optionally, you can add a pinch of hing.
- Fry them for few seconds.
- Switch off the flame and allow it cool down for some time.
- Pour the tempering into the curd rice and mix it well.
- Lastly, add few finely chopped coriander leaves and some pomegranate kernels.
- Mix them well.
- Garnish it with fried cashew nuts.
Serve the curd rice when they are not hot anymore. Go for this easy recipe, which will not take too much time and efforts.
If you wish, you can freeze this for about 2 hours and then serve. It is a full meal in itself and can be had any time of the day.
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