This curd rice recipe is my comfort food. Easy on the tummy, yummy on the tongue, and satisfying for the heart. Super easy to make, with a touch of South India.
Ingredients
Directions
- Boil Rice (your assistant can’t teach you how to cook rice, so assuming you know this)
- The rice has to be softer than what we cook on a daily basis. Basically the grains should have a mushy texture after getting cooked.
- With a spoon or masher, mash the rice. Close the cooker and allow the rice to cool down.
- Take the mashed rice in a mixing bowl or you can even keep it in the cooker if you want. Cover and let the rice become lukewarm or come to room temperature.
- When the cooked rice comes to room temperature and cools completely, add 1 cup fresh curd.
- Add salt as per taste.
- Mix very well. Keep aside. Check the taste and add more salt if required (don’t eat all of it just yet)
Tempering (tadka)
- Heat a small pan or tadka pan and add 1 tablespoon of oil in it.
-
When the oil is hot, add ½ teaspoon mustard seeds. Keep heat to a low.
- Let the mustard seeds begin to crackle.
- Don’t get scared :)
- When the mustard seeds crackle, add ½ teaspoon urad dal.
- Remember to smell it, and enjoyyyy the aroma.
- Stirring often, fry the urad dal.
- Let the urad dal become golden.
- Then, add 5 to 6 chopped curry leaves and ⅛ teaspoon asafoetida (roughly 2 pinches of asafoetida). Mix and switch off the heat.
- Immediately pour the tempering on the Curd Rice.
- Mix very well, once again.
- You can garnish Curd Rice with a few coriander leaves and pomegranate
Most important - Enjoy :)
