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Famous South Indian Delicacy Curd(yogurt) Rice

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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.





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