Wednesday, April 6, 2011
Curd Rice/ Yogurt Rice
Curd rice is my all time favorite. If I dont get anything to eat but just have rice and some yogurt I will be more than happy to eat. Just plain curd rice might is bland and boring sometimes if we don't have the right side dish. But adding some extra ingredients to the plain curd rice makes it delicious and so filling. I am sure most of you would be aware of the steps and methods. I made this today and thought would share my dish with you all :-)
Note: My cup is electric rice cooker's cup measure
Rice - 1 cup
Yogurt - 1/2 cup
Milk - 1 cup
Oil - 1 tsp for seasoning
Pomegranate - 1/2 cup (Got this idea from my co sister )
Mustard - 1 tsp
Urad dhal - 1 tsp
Curry leaves - 4-5
Cilantro - 2 tbsp finely chopped
Ginger - 1 tbsp finely chopped
Green Chili - 1 chopped (optional. I dint add green chili in this recipe)
Asafoetida - a pinch
Cook 1 cup rice in 3.5 cups water. When cooked allow it to cool. When it comes to room temp, mash rice with a spatula.
Add milk and mix well so that no lumps are left. Mix yogurt, salt, ginger, cilantro.
In a pan heat oil and add mustard. When splutters add urad dhal. When it turns golden brown, add chili, curry leaves, asafoetida. Remove from heat and add it to the rice and mix well.
Just before serving, add pomegranate pearls to rice. Wash the pomegranate pearls gently so that the color does not mix with rice.
Serve it with any pickle.
See you soon with more..
For yogurt rice, the rice must be mashed well. That adds to the taste of the rice.
We like the yogurt rice little dilute. If you like it thick you can reduce the quantity of milk or curd.
Mix rice with milk first. Only then the rice will stay loose. Mix yogurt later. If you mix yogurt first, the rice will remain sticky, thick and will consume more milk to loosen up.