Curd Rice Recipe
Today I will tell you a Great Curd Rice Recipe you can easily make this recipe at home. I am going to discuss this recipe in a step by step full detail. Read the article at the end and after that, you will able to make Curd Rice Recipe at home very easily.
I actually test this Curd Rice Recipe at home, you can,t believe that it is very delicious and tasty. Let,s go together and make this Curd Rice Recipe in your home. I am telling you all about Curd Rice Recipe full ingredients and Method. I am sure that Curd Rice Recipe increases your love with your family and relation.
Curd Rice uses the second method to make it tastier. It is a “must have” item as part of lunch or also dinner in a south Indian household and can be prepared instantly in a short amount of time with little effort. Curd Rice recipe is an ideal Bachelor’s recipe for stomach filling instant food preparation at any time.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 servings
- 1/2 cup Raw Rice or 2 cups fully Cooked Rice
- 1 cup Curd (Yogurt)
- 1/2 cup Milk
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- Or add 1/2 teaspoon Cumin Seeds
- And add 1/2 teaspoon grated Ginger, optional
- 7-8 Curry Leaves
- 1 Dry Red Chilli halved (or 2 Green Chilli)
- 3 tablespoons grated Carrot, optional
- 2 tablespoons finely chopped Coriander Leaves
- 1½ tablespoons Oil
- Salt to taste
Rinse the rice in water for 4-5 times and drain excess water. And Add rice, 1½ cups water, and salt in a 3-liter capacity aluminum/steel pressure cooker. Close the cooker with a lid and pressure cook the rice for 5-whistles over medium flame or until the rice turns soft. Cooked rice should have a mushy texture. Off the flame and let the pressure comes downward naturally. Open the lid and let the rice frosty down at room temperature. Prepare the rice at least 2-hours in beforehand before making the curd rice.
Heat the oil in a little tempering pan. Add mustard seeds and cumin seeds. When they start to splutter, add urad dal and sauté until dal turns golden brown. And then Add grated ginger, curry leaves and halved dry red chili.
Saute for 2 minutes. Turn off the flame and let the tempering at room temperature.
Now Mix steamed rice and salt (only add salt if it is not added while cooking) in a bowl and mash them a bit with the backside of the spoon.
Mix them well.
Pour milk over it.
Stir with a spoon to also mix well.
Pour tempering mixture over it. Add grated carrot and finely chopped coriander leaves.
Mix a properly with the spoon. Curd rice is also ready, Transfer it to a serving big bowl and serve it chilled.
Tips and Variations
- First Add chopped onion, chopped cucumber and pomegranate seeds for variation.
Milk is Your optional, you can avoid it if you want to.
- Make sure that curd is not sour because it may change the taste of a serving dish.
Salty with the very soft texture
Serve curd rice as a dish with papad and pickle. Or serving your choice 🙂