Skip to main content

Famous South Indian Delicacy Curd(yogurt) Rice

By

 


Dear Friends,

 Today I am here to share with you a south Indian delicacy curd(yogurt) rice. This dish is originated from India. The curd rice is specially made in south India (Andhara Pradesh, Karnataka, Tamilnadu). Before sharing the recipe, let me share with you the benefits of curd rice. Guys, whenever you feel that your tummy is upset, then curd rice will be medicine for you. Almost; every south Indian end their dish with curd rice except those who have lactose intolerance. India is a hot climate country curd rice helps to balance body temperature.

     Curd Rice is a rich source of protein. A good cause of antioxidants. A great source of calcium. Curd rice also contains a good source of magnesium, potassium. It helps to reduce stomach pain and helps to digest food better. This dish is the best home remedy for an upset tummy.


      Ingredients:-


  1. Basmati Rice- 1cup.
  2. Yogurt- 2 cups.
  3. Milk- 1/4 cup(hot).
  4. Carrot- 4tbsp(grated).
  5. Cucumber- 4tbsp(grated).
  6. Coriander leaves- 2tsp.
  7. Salt- To taste.


For tempering curd rice:-


  1. Sesame oil- 2tsp.
  2. Mustard seeds- 1tsp.
  3. Cumin seeds- 1tsp.
  4. Asafoetida- A pinch.
  5. Bengal gram(chana dal)- 1-1/2tsp.
  6. Husked and split skinless black gram(urad dal)- 1tsp.
  7. Dried red chilies- 2(broken).
  8. Ginger- 1tsp(minced).
  9. Green Chilies- 2(chopped).
  10. Curry leaves- 2 springs.
  11. Cashews- 10-12(chopped).
  12. Pomegranate Pearls- 4tbsp.

Preparation Method:-


Step 1- First, rinse the rice couple of times and cook the rice until fluffy add little salt while cooking the rice. The rice should be a little softer than normal rice after cooking.


Step 2- Next, add hot milk with the rice and mash lightly. Once cooked rice cools down, add curd(yogurt). Mix well and set aside.


Step 3- Now, add coriander leaves, carrots, cucumbers. Mix well and taste once; if required, can adjust salt at this stage.


Step 4- Place a pan on medium flame. Add sesame oil, then add mustard seeds, cumin seeds. Once seeds will start to splutter, add red chilies, asafoetida, chana dal(Bengal gram), urad dal, chopped cashews. Saute until golden.


Step 5- Next, add green chilies, ginger, curry leaves. Fry well until curry leaves become crispy. 


Step 6- Now, transfer this tempering to the curd rice and combine well.


Step 7- Garnish curd rice with pomegranate pearls and, it's ready to serve.





Labels:

Comments

Post a Comment

Last week's top

Royal delicacy of India "Laal Maas"

By
  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...
Post a Comment
Read more

Sarson Ka Saag

By
  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...
Post a Comment
Read more

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...
Post a Comment
Read more