Monday, December 8, 2008

Curd Rice


4 cups Cooked Rice
2 1/2 cups Yogurt or Curd
4 Green Chillies - chopped finely
3 Curry Leaves


Mustard Seeds
Channa Dal
Urid Dal
Red Chillies


Mash warm rice until it feels soft, but not a paste. You can just mix it by hand. Add salt and yogurt and mix everything well with the rice.
In a small tadka pan, add all the tadka ingredients. When the mustard seeds splutter, add the green chillies and curry leaves.
After the freen chillies cook, remove from heat and add to the rice. More salt can be added at this time, if needed. Mix well and serve immediately.
Note: If the mixture looks too thick, you can add more yogurt or water.
Leftover portions are good in the refrigerator for up to 3 days.


Post a Comment