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CURD RICE

A dish best for those days when you don't feel like cooking anything lavish or when you wish to eat something filling, yet light and refreshing. The spices used in tempering are good for our digestive system. A dish perfect for summers and tastes best when served cold and eaten with papad and pickle.



Ingredients:

1) 1 cup boiled rice
2) 1 cup curd
3) 3 tbsp cold milk
4) 1/4 tsp grated ginger
5) 1 chopped green chilli
6) 2 tsp ghee
7) 6-7 cashews
8) 1/4 tsp mustard seeds
9) 10-12 curry leaves
10) 1 tsp urad dal
11) A pinch of asafoetida
12) 2 tsp pomegranate seeds
13) Salt to taste

Method

1) In a big bowl add boiled rice, fresh curd, milk and mix well. You can also add malai if you want for extra creaminess
2) To the curd rice, add chopped ginger and green chillies. Mix well
3) For tempering, take ghee once hot add few cashews. Fry the cashews till slightly golden
4) Now add mustard seeds, urad dal, curry leaves and hing and fry till dal turns golden
5) Add salt to the curd rice and add the tempering. Mix well
6) Add few pomegranate seeds. Serve cold!


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