curd rice | instant pot
This is a very simple south Indian recipe and this is the Instant pot version of the recipe
Cooking Time
25min
Prep Time
5 min
Serves
2
Categories
Dinner
Lunch
Main Dish
Cooking tools used
Instant Pot
Cuisines
Indian - South Indian
Ingredients
Main Section
ginger
1
inch
green chillies
4
unit/count
Adjust to required spice
Split urad dal
2
tsp
Chana dal
1
tsp
mustard seeds
2
tsp
cumin seeds
1/2
tsp
ghee
1
tbsp
white rice
1
cup
choose short grained rice like Sona Masoori
dry red chillies
4
unit/count
Adjust to required spice
salt
1
tsp
adjust to taste
plain yogurt
1
cup
Adjust to required consistency
water
3.25
cup
curry leaves
5
unit/count
Step 1
The most important thing while cooking curd rice is the consistency and softness of rice. The rice here will be cooked with more water than the usual. For one cup of rice, add 3 and 1/4 of cup of water. Cook for 4 minutes in an Instant pot and do a manual pressure release after 10 minutes (10 mins of "keep warm")
Step 2
Heat ghee in a small pan (or small rounded vessel). When its hot, add mustard seeds and cumin seeds. When it splutters add the dry red chillies, green chillies, curry leaves and ginger. Saute till it look done. Then add urad and channa dal. Cook till the dal turns slightly brown. Keep aside
Step 3
Once the rice is done, take it out and mix yogurt and salt to this till it looks soft and mushy. Add the tempering prepared above into the mixture. Mix well and enjoy with a nice and spicy pickle on the side.
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