You are here

Curd Rice

Snigdha's picture
Curd Rice is native to South-India. In telugu language, it is called 'Dadhojanam' or simply 'Perugu Annam' meaning Curd Rice. Dadhojanam is served commonly as 'prasadam' in most South-Indian temples. This easy-to-make dish is soothing to the tummy especially after having spicy food. It also serves as a great variation to the simple plain curd rice.
Ingredients
  Cooked white rice 1 Cup (16 tbs)
  Yogurt 3 Cup (48 tbs) (curd)
  Ground peppercorns 1⁄2 Teaspoon (grounded coarsely)
  Finely chopped ginger 1⁄2 Teaspoon
  Chopped cashew nuts 1⁄4 Cup (4 tbs) (a little less than 1/4th cup)
  Cumin seeds 1⁄4 Teaspoon
  Green chillies 3 , slit
  Salt To Taste
Directions

Heat 2 tbs oil in a pan. When hot, add cumin seeds and let them sizzle. Add finely chopped ginger, curry leaves, slit green chillies, cashews and finally coarsely ground peppercorns. Saute for a few seconds (until cashews brown slightly).
Remove from stove. Add yogurt/curd, salt and mix well.
Add this mixture to cooked rice. You can add a little water if the mixture is too thick.
Serve as a side dish or after a spicy supper to soothe the tummy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Occasion: 
Diwali, Holi
Interest: 
Holiday, Everyday, Quick, Healthy
Ingredient: 
Rice
Preparation Time: 
2 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
3

Rate It

Your rating: None
4.483335
Average: 4.5 (6 votes)