Curd rice is as common in South India as Khichdi in North India. It is a comfort food which can be prepared in minutes. Curd rice is also a stomach cooler during the summers. Try out this quick recipe!
Preparation Time : 10 minutes
Serves : 4 persons
Rice : 2 cups (leftover cooked rice)
Refined oil : 2 tablespoon
Curd : 1 cup (beaten)
Green Chili : 1 tablespoon chopped
Milk : 4 tablespoons
Salt as per taste
Urad daal : 1/2 teaspoon
Chana daal : 1/2 teaspoon
Black Mustard seeds / Rai : 1/2 teaspoon
Asafoetida / Hing : a pinch
Curry leaves : 15- 20
Turmeric / Haldi powder : 1/4 teaspoon (optional)
Coriander / Dhania leaves : 1 tablespoon chopped
In a bowl, add the rice, milk, salt and yogurt and mix well. Add the chopped green chilli and Coriander.
For the tempering, heat oil in a pan. Add the urad daal, Chana daal, black mustard seeds, Turmeric, Asafoetida, curry leaves and let it splutter.
Now, add the tempering to rice mixture and mix well. If you do not want yellow color you can avoid the Turmeric used in preparation of the tempering.
Garnish with coriander and serve chilled.