A Traditional South Indian Curd Rice
Soak the rice for 30 to 40 minutes.
Take the rice in a pressure cooker and add 1 cup of water and 1 cup of milk. Close the cooker with the lid and cook for 2 to 3 whistles and simmer for 5 minutes. Once the steam settles, transfer the contents to a bowl.
Heat oil in a frying pan and add mustard seeds, urad dal, green chilli, and ginger and saute them.
Add curry leaves and asafoetida and saute for a few seconds and add this to the cooked rice. Mix it well.
Add the butter, curd, and salt to it and mix well.
You can garnish it with pomegranate and grapes. Or with cashews and dry grapes also.
Side dish: Potato fry is a very good combination for this curd rice. Brinjal and potato curry is also a great choice.
You can try brinjal, drumstick and jackfruit seeds curry with this curd rice.
Brinjal and potato curry is also a great choice.
Note: Adding milk while cooking the rice is optional, you can add equal amount of water instead.
You can add some more milk while mixing the rice to bring it to your desired consistency.
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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