Curd Rice Recipe


Curd rice is a good way to end your meal. It cools down your system. I simply love this preparation of curd rice. Psssst ….can I tell you something funny but a true incident? I once made curd rice for dinner for one of our friends. Curd rice was a last minute addition to the day’s menu and rest of the dinner was ready well in time. Anyways, all of us had “the curd rice”.. but all the while, I was feeling something amiss. Just couldn’t put my finger on it. Its only after we were almost through with our meal that I remembered that I had actually forgotten to put curd in the curd rice! Just imagine!! I added curd later but everyone had a good laugh at my expense. But hey the plain tempered rice tasted good too….ahha thats what you call accidental cooking 🙂 Here’s the recipe for the curd rice…

Cooked/ boiled rice – 1-2 cups
Curd – 1-2 cups

Add curd to cooked rice and mix lightly (Curd rice)

For tempering
Oil – 1 tsp
Mustard seeds – 2 tsp
Urad daal (white lentils) – 1 tsp
Red chilli – 2 Nos
Green Chilli – 2 nos (finely chopped)
Cashew – 4-5 broken in small pieces (optional)
Curry leaves – 1 sprig
Turmeric powder – 1 pinch
Ginger – ½ inch piece (finely chopped)

1.    Take a pan and add mustard seeds
2.    Let it splutter
3.    Now add Urad dal, red chilli, green chilli, cashew,curry leaves,ginger and turmeric mix well. Do no let it burn

Temper the curd rice
Add salt to taste and mix lightly
Serve as it is or alongwith pickle and pappad

Till tomorrow….happy cooking!

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