Wednesday, 8 February 2012

Curd/Yoghurt Rice

Curd rice was our hot favourite during our college days. Tharu used to get creamy curd rice once or twice a week for lunch and we used to fight for the rice literally. Her mum used to mix the rice with curd and milk in the morning and pack it for her lunch. When we open the lunch box in the afternoon the milk would have completely fermented and would be super-liciously creamy. Each morsel would slide in our mouth and it would be an excellent combo with mango pickle. mouth s watering....Enjoy the dish guys! 
Boiled rice - 2 cups
Fresh whole/semi-skimmed milk - 1 1/4 cups
Yoghurt/curd (full fat) - 2 cups
Shallots - 10 (roughly chopped)
Ginger - 1/2 inch (finely chopped)
Oil - 1 Tablespoon
Mustard seeds - 1 Teaspoon
White lentils/Urad dahl - 1 Tablespoon
Yellow split peas/Channa dahl - 1 Tablespoon
Curry leaves - 15
Dry Red Chilli - 5
Salt - to taste

1. Cook the rice with 1/4 cup extra water such that it is little mushy and allow it to cool completely by spreading it on a flat plate.
2. Once the rice is cooled mix it thoroughly with milk and curd along with salt. It should be nice and creamy, if not add extra milk or curd until it is creamy.
3. Heat oil in a pan and allow the mustard seeds to splutter and add the urud and channa dahl and roast until they get the golden yellow colour.
4. Now add the ginger, red chillies, curry leaves and shallots sauté until they are completely cooked.
5. Turn off the heat and the shallot to the mixed curd rice and mix until they are evenly distributed.
            Yummy and creamy curd rice is ready to be served.
* If you are preparing curd rice for a party you can add roasted cashew nuts and fresh fruits like pomegranate, seedless grapes can be added to add richness to this dish.
* A dollop of butter can be added to the hot rice and allowed to cool which will make this dish extra creamy.

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