Curd Rice

Submitted by Charishma_Ramchandani

"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:)"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4-8

ingredients

• 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)
• salt
• sugar
• coriander leaves (for garnishing)

directions

1. Cook rice and keep aside.
2. Beat curd and milk together.
3. Add salt and sugar and keep aside.
4. Now heat oil in a pan.
5. Add mustard seeds, cumin seeds and chana dal and wait till the dal turns light brown.
6. Now add chilli, hing, cashews and curry leaves and allow these to sizzle.
7. Add to the curd.
8. Add in the cooked rice.
9. Mix well.
10. Garnish with corriander leaves and serve with my favourite, Sindhi papad!

Reviews

[DianaEatingRichly]

This was so good! I ordered all the seasonings from Amazon since I've never used them before. I wish there were a few more specific instructions. Not sure how much salt and sugar to used because I didn't know how it is supposed to taste. So I used 1 teaspoon of salt and two of sugar. I also wasn't sure if the seasonings were supposed to be fried on high, so I did medium high heat. I used Greek yogurt, and basamati rice, and ended up using 4 cups of rice since I had extra and wanted it less soupy.

 

[Kathy228]

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...