Curd Rice

The word “curd” as used in India usually refers to liquid, sour, unsweetened yoghurt

Ingredients

  • 3 cups cooked rice
  • 2 cups plain yoghurt
  • 1 tablespoon Kripa Desi Ghee/oil
  • A pinch of asafetida
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dhal
  • 1 dry red chilli
  • small piece of chopped ginger
  • a few curry leaves
  • Fresh coriander, chopped
  • salt to taste
Methods
  1. Cook and cool the rice. Once cool, loosen with a fork.
  2. In a large bowl, mix together the rice and yoghurt while breaking up any lumps.
  3. Prepare the tempering. In a small saucepan heat the ghee/oil. Add asafetida, mustard seeds, urad dhal, dry red chilli and curry leaves, lastly ginger.
  4. When the seeds crackle, remove the saucepan from the heat. Add its contents to the rice and mix well.
  5. Add salt to taste.
  6. Garnish with chopped coriander leaves.
  7. Serve chilled with pickles.