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

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...
2 comments
Read more

Hara Bhara Kabab

By
  Dear Friends,     Today I am here to share with you a famous kabab recipe, "Hara Bhara Kabab." This kabab is obtained from North India. Hara Bhara Kabab is a popular vegetarian starter at a wedding or party in North India. It's easy to make at home. So, whenever you want to make a simple snack, you can try this recipe. Primarily kabab originated in the middle east as a meat dish. Conclusively, those who are vegetarian felt left out of the kabab party, and then they created their own version of kabab. These kababs are not made on a skewer; it's pan-fried kabab. Its qualities make it a fast energy booster for toddlers. So, let's start making Hara Bhara Kabab. Ingredients:- Spinach- 250g. Potatoes- 2medium. Green Peas- 1cup. Green chilies- 3(chopped). Ginger- 1inch(roughly chopped). Garlic paste-1/2tsp. Coriander leaves- 1/2 cup(chopped).  Garam Masala-1/2tsp. Dry Mango powder-1/2tsp. Chaat Masala-1tsp. Tikka Masala- 1tbsp. Jeera Seeds- 1tsp(dry roasted). Coriand...
Post a Comment
Read more

Muri Ghanto- Fish head Pulao

By
  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...
Post a Comment
Read more