Curd Rice

Curd Rice, can be done fatafat and a good lunch box recipe for upcoming summer. Curd rice and simply mango pickle sounds yummy and mouthwatering combo whenever we see it. Yet summer has not started but scorching heat Sunoutside the home here in Chennai is threatening us now itself. Curd, buttermilk and fruits like watermelon is must to take to prevent us from this heat. My lovely kiddo Amii loves this curd rice, especially the seasoned curd rice. Since curd rice will be cooked until it is mushy, kids love and prefer it to take for their lunch box, so that they can finish it off soonSecret telling smile.  It digests easily too. Seasoning ingredients for this curd rice recipe varies from home to home and restaurant to restaurants.

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Ingredients:

To Cook Rice:

Raw Rice 1 cup
Water 4 cups
Salt 1 and 1/2 tsp

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To Temper:

Cooking Oil 1 tbsp
Mustard Seeds 1 heaped tsp
Broken Black Gram 1 heaped tsp
Asafetida 1/2 tsp
Curry Leaf 1 sprig
Ginger – finely chopped 1 tsp
Green Chilly – finely chopped 1 tsp
Coriander Leaves – finely chopped 1 tbsp
Butter (optional) 1 tbsp

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To Mix with Rice:

Milk 1 cup
Fresh Curd (should not be sour) 1/2 cup
Carrot – finely grated (optional) 1 tbsp
Raw Mango – finely chopped (optional) 1 tsp
Pomegranate (optional) 2 tsp
Grapes (optional) 6 to 10 pieces

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Cooking Instructions:

Wash and clean the rice well. Add 1 cup of rice and 4 cups of water to the pressure  cooker along with salt. Cook it in high flame. When the water starts to boil well, simmer the flame and close the lid of the cooker. Cook exactly for 7 minutes and switch off the flame. Open the lid of the cooker after the pressure is completely released. Mash the rice smooth and mushy with the masher or with the help of a ladle.

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Heat oil in a fry pan and when the oil is hot, simmer the flame and add mustard seeds. When it starts to crackle, add broken black gram and when it starts to change in color slightly, add asafetida and following that, throw in curry leaves. ( do everything in sim flame, otherwise the items will get burnt)

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Now, add ginger and green chilly to it and add butter(if you are adding it) and switch off the flame. Finally, add coriander leaves and add it to the rice immediately and mix well from the bottom of the pan. Now add carrot, mango and fruits (whatever you want to add)  to the rice and mix well.

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By this time, the rice would have cool down well, and now add the milk and curd and mix well.

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Yummy curd rice is ready to serve! Transfer it to the serving bowl! Serve it with mango pickle!

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6 comments:

Aruna Manikandan said...

simple and delicious rice, luv it with mango pickle :)

divya said...

looks amazing!

Hamaree Rasoi said...

Very delicious and comforting looking curd rice and pickle. Excellent combination.
Deepa

Akila said...

Who can say no to this yummy curd rice... I too have the same bowl... Will post one recipe using the bowl...
When u get time drop at my place...

Event: Dish name starts with Q till Feb 28th

Anonymous said...

Yummy & mouthwatering curd rice.
Like to give a try.
What is the one cup(rose cup) measure in ml?
Plz reply & thanks.

Santhosh

Srikitchen said...

Pink Cup, the one in the picture is, a normal 'Measuring Cup', which is now widely available in most of the departmental stores.
1 cup = 240ml
1 cup = 2 veesam or 2 aazhaku