Creamy Curd Rice

by draarthi

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Creamy Curd Rice makes for a perfect cooling rice recipe for summers. The curd rice is tempered with mustard seeds, chillies and hing and then enjoyed with roasted papad as meal.

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Creamy Curd Rice recipe - How to make Creamy Curd Rice

Tags

Quick South Indian, Maharashtrian Rice Recipes

Preparation Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 mins 4
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Ingredients

1 cup rice (chawal)
2 cups milk
2 cups curds (dahi)
1 big or 2 small sized green chillies, finely chopped
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
1 tsp ghee
5 to 6 curry leaves (kadi patta)
finely chopped coriander (dhania) leaves
1 tsp grated ginger (adrak)

Method

Cook the rice with 4 cups of water in a pressure cooker.
When it is done..immediately take it out of the cooker and mash it nicely with a potato masher.
Add milk to it and keep it in the fridge overnight.
Next day, add curd and salt to it and mix it well.
In a vessel, add ghee,jeera,mustard seeds,urad dal,curry leaves, green chilli,hing and grated ginger and allow the dal to become brown and the mustard to splutter.
Add this mixture to the curd rice and mix well.
Garnish with coriander leaves.
Your creamy curd rice is ready!!