Curd Rice

Usually Curd rice is eaten in South of India at the end of every meal. It is consumed daily and said to ease the spicy effects of the main dishes. It also aids in digestion.
I was tired of eating rice with dal daily so wanted to have something quick and simple to have with rice. So today my lunch special was Curd Rice and Jeera Aloo with a South Indian touch.My lil one and me
enjoyed it together. Hope you all will enjoy this recipe after trying it. Here is the recipe details...

Ingredients:-

Cooked rice 2 cups

Yogurt 2 cups

Ginger finely chopped

Green chillies chopped

Red Chilli whole 1-2

Curry Leaves

Asafoetida(hing) 2 pinch of

Mustard seeds 1 tsp
Cumin seeds 1 tsp

Urad Dal 1 tsp

Chana Dal 1tsp
Salt acc.

Coriander leaves finely chopped

Method:-

Cook the rice till it becomes soft and breaks easily, mash the rice a little bit.

Add the chopped coriander leaves with the rice.

Add salt and curd with the rice ( make sure the rice is cooled down) and mix it well.

Take a pan add 1 tsp oil and 1 cube of butter /ghee(optional), add mustard seeds, cumin seeds and hing.

Then add whole red chilli,chopped green chilli, chopped ginger,urad dal and chana dal and saute it for a min in a medium to low flame.

Add the curry leaves and switch off the flame .

Let the mixture cool down about a minute then mix it with the rice.( you can add cream here for more creamy)

Serve the curd rice with any masala curry or pickles. Usually it is consumed with hot pickles.

Notes:-

For making it more rich and creamy you can add cream at the end.

You can also add roasted peanuts or cashew nuts for extra crunchiness.

You can also omit the butter/ ghee and use little more oil instead.

You can also use chopped mint leaves.