Prep 10 mins
Cook 20 mins
I love eating curd since I was a baby and Sindhi papad is a "Must have" with every meal. I make nearly 10 papads everyday. I like this recipe because it is sooo easy to make, so good, especially in summer months, it has curd which is something I love and it is believed by many South Indians to be good for health as well. 99/100 South Indians have this with every meal everyday:)
- 2 cups cooked rice
- 2 cups curds (yoghurt)
- 1 cup milk
- 10 curry leaves
- 2 red chilies
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seeds
- 1⁄4 teaspoon asafoetida powder (hing)
- 2 tablespoons oil
- 8 cashews
- 1 tablespoon bengal gram dal, also known as chana dal (split)
- coriander leaves (for garnishing)
- Cook rice and keep aside.
- Beat curd and milk together.
- Add salt and sugar and keep aside.
- Now heat oil in a pan.
- Add mustard seeds, cumin seeds and chana dal and wait till the dal turns light brown.
- Now add chilli, hing, cashews and curry leaves and allow these to sizzle.
- Add to the curd.
- Add in the cooked rice.
- Mix well.
- Garnish with corriander leaves and serve with my favourite, Sindhi papad!
Char, this was delicious. I love the taste of curry leaves so I had to try this. I ate it as a meal (I love rice). The only change I made was I didn't use the cumin seeds as I don't care for them. I considered adding cumin powder, but didn't. I'll make it again, but will cut back on the liquid, perhaps leaving out the milk. Great rice recipe. Thanks so much...