This is one of my comforting meals and always comes to the rescue on those packed days. Except for K, the others at home love curd rice and is normally on the menu when I am preparing food just for the kids and me. Curd rice and mor milagai is my favorite combination. I sometimes keep curd rice plain and simple with just a seasoning of mustard seeds, urad dal and asafoetida. The rice also reminds me of the school days when my grandma used to make this rice using milk and little curd, so it does not become sour by noon. Off to the simple recipe.
Rice mixed with yogurt(curd) and tempered with Indian spices.
- rice - 3/4 cup - uncooked (I used sona masoori rice)
- water - 1 cup
- yogurt - 1 - 1.25 cups (curd)
- salt - to taste
- oil - 1 tsp
- mustard seeds - 1/2 tsp
- urad dal - 1 tsp (ulutham paruppu)
- asafoetida - a pinch
- green chilly - 2 (sliced)
- ginger - small piece - chopped
- curry leaves - a few
- carrots - 1 - 2 tbsp (grated - optional)
- cucumber - 1 - 2 tbsp (grated - optional)
- cilantro - 1 - tbsp (coriander leaves)
Cook rice and while it is warm, mash it using the back of a spoon or spatula. Add water and mix well. Add salt and yogurt and mix well.
Heat oil and splutter mustard seeds. Add urad dal, green chillies, ginger, asafoetida and curry leaves.
When the dal turns golden brown, add the mix to the yogurt rice and mix well.
Add grated carrots, cucumber and coriander leaves and mix. If you do not want the dal to be crunchy, allow to sit for awhile.
- A simpler version can be made just by doing a tadka of mustard seeds, chillies and asafoetida.
Yummy and easy rice ready.