Curd rice is famous in the state of Tamilnadu, Kerala and other South Indian states. Apart from being gut friendly, curd cools the body & is made quite often in Tamil households. It's carried during journeys too.
1) Curd rice is never re-heated. Add curd to room temperature rice and not to warm or hot rice.
2) While taking curd rice to eat after a long time, in office, school or during a journey, curd is added before it turns to curd. Add curd or starter to milk & add to rice. By the time its time to eat, the milk will be set to curd, even this depends on the hours remaining to eat.
Quantity | Name | |
---|---|---|
CURD RICE | ||
250 Gm. | Over cooked white rice | |
250 Gm. | Yoghurt | |
Salt | ||
FOR THE TEMPERING | ||
20 Ml. | Oil | |
1 Tsp. | Mustard seeds | |
1 Tsp. | Skinned black gram | |
1 Tsp. | Bengal gram,split | |
2 No.s | Dried red chilli | |
2 Sprigs | Curry leaves | |
5 Gm. | Ginger | |
5 Gm. | Green chilli | |
15 Gm. | Coriander leaves |
1) Chop ginger, coriander leaves and green chillies.
2) Mix yoghurt, rice and salt together and keep aside.
3) Break red chillies into 1/2 inch pieces.
4) Heat oil and add the mustard seeds. When they start crackling, add the dals and saut� until golden. Add curry leaves, red chillies and asafoetida.Pour tempering on the rice and serve cold.
Serve with pickle and pappad.