Monday, December 6, 2010


Curd rice is a real comfort food either just like that or when on travel or for picnics....easy to make and yummy to taste..

1. Cooked rice 2 cups
2. Curd 1.5 cup
3. Boiled milk 1 cup
4. Salt to taste

For tempering
1. Oil to fry
2. Mustard seeds/Avalu 1/2 tsp
3. Urad Dal/minapappu 1/2 tsp
4. Channa Dal/Senagapappu  1 tsp
5. Cashew- a few
6. Kismiss- a few
7. Curry leaves
8. Red chillies 2
9. Green chillies 2
10. Hing a pinch
11. Ginger- a few pieces
12. Coriander leaves(optional)

1. In a bowl take cooked rice and add curd and salt to it and mix well.
2. In a pan take oil, after it heats add mustard seeds, urad dal, channa dal, red chillies, curry leaves, slit green chillies, ginger pieces one by one and fry add hing, at end add cashew and kismiss, add coriander leaves and mix well and switch off and let it cool.
3. Now add the tempering to the rice and curd and mix add the milk and check the should be somewhat liquidy as the rice absorbs the curd and it becomes hard later so more milk should be added.  By adding milk the curd rice will not turn sour for travel this is the method...the milk will set in an hour or two and delicious curd rice is ready to serve..if you are in a hurry put this curd rice in a hot box and it will set very soon.

note:  You can also add grated carrot and even seedless green/black grapes and pomegranates too to get a colorful and nutritious curd rice