When the warmth is on and also you need some thing mild yet enjoyable, this traditional curd rice recipe is your cross-to. Made in only 5 minutes, it offers a delicate balance of tangy yogurt, soft rice, and fragrant spices. Whether you’re making plans a summer season brunch or in search of a cooling lunch option, this comforting dish is the best choice.
Ingredients
- Rice: 1/2 cup
- Curd (Yogurt): 1 cup
- Milk : 1/4 cup
- Carrot: 1 small, finely grated
- Mustard Seeds: 1 teaspoon
- Cumin Seeds: 1/2 teaspoon
- Chana Dal: 1 teaspoon
- Urad Dal: 1/2teaspoon
- Green Chili: 1, finely chopped
- Ginger: 1/2inch, grated
- Curry Leaves: A few sprigs
- Asafoetida (Hing): A pinch
- Cashew Nuts: 4, roughly chopped
- Raw Peanuts: 1 tablespoon
- Oil or Ghee: 1 teaspoon
- Salt: To taste
- Fresh Coriander Leaves: For garnish
- Pomegranate Seeds (Optional)
Instructions
- Prepare the Rice:
- Start by washing the rice thoroughly. Soak it for approximately 20 minutes if you have the time; this enables obtain an excellent, gentle texture.
- Cook the rice in water until it’s gentle, then allow it to cool completely. Once cool, provide it a gentle mash. This forms the best base for mixing with curd with out turning into too doughy.
- Mix the Curd:
- In a large bowl, combination the thick curd with milk (if the usage of) until smooth. Add the cooled, mashed rice to the yogurt and blend till nicely mixed.
- The creaminess of the curd complements the softness of the rice, developing a delightful base that’s both soothing and fresh.
- Tempering the Spices:
- In a small pan, warm the oil or ghee over medium warmth. Add the mustard seeds and cumin seeds.
- Allow them to splutter, then incorporate the chana dal, urad dal, chopped cashews, and uncooked peanuts. Fry these till they turn a lovely golden brown.
- The tempering releases aromatic flavors that increase the simple curd rice to some other degree.
- Aromatics & Final Touches:
- Immediately add the chopped green chili, grated ginger, and curry leaves to the tempering. Sprinkle in a pinch of asafoetida and sauté for only a few moments until the spices launch their aroma.
- Pour this spiced oil combination into the curd and rice bowl. Stir in the grated carrot gently. The uncooked crunch of carrot presents a pleasing texture assessment and herbal sweetness.
- Garnish & Serve:
- Finally, we need to add salt to flavor and mix properly. Now, garnish your curd rice with a some chopped coriander leaves.
- Sprinkle some pomegranate seeds on top which is optional. Enjoy it chilled or at room temperature.
Serving Suggestions & Variations
- Side Notes: Pair your curd rice with a tangy pickle or crispy papad for added taste. A squeeze of lemon additionally elevates the tanginess .
- Variations: Experiment with fresh green greens like finely chopped cucumber or grated beetroot. Their herbal crunch and coloration versions can deliver an extra dimension to this humble dish.
This curd rice recipe transforms simple elements right into a dish that is both revitalizing and comforting. It’s a celebration of flavors that speaks of subculture, perfect for modern-day kitchens on busy days. Enjoy and permit your flavor buds take a delightful adventure!
