Curd Rice is truly a recipe with a huge bang for your buck – easy, quick and incredibly nourishing! There’s no better comfort food.
Green chilli, finely chopped
Salt to taste
Pomegranate arils and peanuts for topping
Wash the rice well and cook with 1.5 cups of water. The rice should be slightly overcooked. Once the rice is cooked, mash it a bit and let it cool completely.
Mix the curd, grated carrots, green chili, and salt into the cooled rice. At this point, you can add more curd if you like or even some milk.
Now for the tempering - heat oil in a pan, Add asafoetida, grated ginger, mustard seeds, urad dal, and curry leaves. Once the dal is golden brown, add in this tempering to the curd rice mixture.
Refrigerate for a few hours. Top with pomegranate and roasted peanuts. Serve cold or at room temperature with pickles and papad. Enjoy!
Curd Rice -
-May 8, 2019