Curd Rice
On a hot summer day, curd rice provides a refreshing meal that helps cool down the body and maintain body temperature.
Ingredients
- 4 cups Curd (Plain yogurt can be used as an alternative.)
- 1 unit Carrot (Grated for garnish.)
- 1 unit Pomegranate (Optional; not used due to non-availability.)
- 1 cup Seedless grapes
- 5 units Green chillies (Chopped.)
- 1 inch Ginger (Finely chopped.)
- 1 teaspoon Mustard seeds
- 1 teaspoon Chana dal (Split chickpeas.)
- 6 units Cashews
- 2 pinches Asafetida (Also known as hing.)
- 1 sprig Curry leaves
- 1 sprig Coriander leaves (For garnish.)
- 1.5 cups Raw rice
- 5 tablespoons Sunflower oil
More recipes using Curd
Indian - Karnataka
Curd Rice | Thayir Sadam
A traditional South Indian dish made with cooked rice and yogurt, seasoned with a flavorful tempering of spices and garnished with pomegranate seeds and coriander leaves.
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Moru Curry
Moru curry is a traditional Indian dish from the Malabar region, prepared using coconut and sour curds, offering a tangy and creamy flavor profile.
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Kachumbar/veg curd salad
A refreshing and flavorful side dish perfect for pairing with rice or biryani, featuring a mix of fresh vegetables and curd.
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Kachiya Moru (Seasoned Butter Milk)
A traditional Kerala-style seasoned buttermilk, featuring a blend of yogurt, spices, and aromatic herbs, gently heated to infuse flavors without boiling.
Instructions
- 1In a pressure cooker, cook the raw rice until it is soft and well-cooked.
- 2Heat sunflower oil in a pan. Add mustard seeds and chana dal, sauté until the mustard seeds splutter. Add chopped green chillies, ginger, and cashews, and sauté well.
- 3Add curry leaves, coriander leaves, and asafetida to the pan. Turn off the heat. Add curd and salt, mixing well. Incorporate the cooked rice, seedless grapes, grated carrot, and pomegranate seeds. Garnish with coriander leaves.
