Prep Time:10 Mins
Cook Time:10 Mins
Total Time:20 Mins
Curd rice is a simple combination of steamed rice and plain curd with additional tampering of udad dal, mustard seeds, chillies, coriander leaves.
1/2 cup raw rice (Or 2 cups cooked rice)
1 cup Curd (Dahi)
1/2 cup Milk
1 tsp Mustard seeds (Rai)
1/2 tsp Udad dal (split black gram)
1/2 tsp Cumin seeds (Jeera)
7-8 Curry leaves (Kadi patta)
1 Dry red chilli (Or 1 green chilli)
2 tbsp Finely chopped coriander leaves
1 1/2 tbsp Oil
Salt to taste
Step 1 Rinse the rice in water for 3-4 times and drain excess water. Add rice, 1½ cups water and salt. Pressure cook the rice for 4-whistles over medium flame or until the rice turns soft. Cooked rice should have mushy texture. Let the rice cool down at room temperature. Prepare the rice at least 2-hours in advance before making the curd rice.
Step 2 Heat the oil in a small tempering pan. Add mustard seeds and cumin seeds. When they start to splutter, add udad dal and sauté until dal turns golden brown. Add curry leaves and halved dry red chilli.
Step 3 Sauté for a minute. Turn off the flame and let the tempering cool at room temperature.
Step 4 Mix steamed rice and salt (only add salt if it is not added while cooking) in a bowl and mash them a bit with backside of the spoon.
Step 5 Add curd and mix well. Pour milk and stir with a spoon to mix well.
Step 6 Pour tempering mixture over it and add coriander leaves. Mix properly with spoon.
Step 7 Curd rice is ready. Transfer to a serving bowl. Serve with papad and pickle.