Curd Rice

2 cups Rice
2 green chilies
1” ginger
Few curry leaves
4 cups curd
1 cup grapes, pomegranate seeds -optional
½ carrot - optional

Cook rice in a rice cooker with 1:3 ratio of water. Soft rice is very good.
Take 2 tsp of ghee in a small skillet. Add ½ tsp mustard seeds and let splutter, and then add ½ jeera, ¼ tsp fenugreek seeds, ¼ tsp vammu, hing and 1 red chili. Fry till all items are roasted well and a nice aroma fills the room. Then add chopped chilies, ginger and curry leaves.
In a vessel take curd and beat it nicely without adding water. Add turmeric, salt, chopped coriander and the previously made tadka- poppu. Add cooked rice and mix thoroughly.

Fruit loves can add a cup of cut sweet grapes and/or pomegranate seeds to the rice.

Half a grated carrot can also be added to the tadka and fried gently and added to the rice.

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