Add a tasty twist to your regular curd rice, and make a quirky 'Coriander Carrot Curd Rice'.
|Cooked rice/Rice||1 1/2 Cup (24 tbs)|
|Curd||1 Cup (16 tbs) (yogurt)|
|Mustard seeds||1 Teaspoon|
|Split urad dal||1/2 Teaspoon (split black gram)|
|Cumin seeds||1/2 Teaspoon|
|Grated ginger||1/2 Teaspoon (optional)|
|Dry red chilli||1 , halved|
|Grated carrot||5 Tablespoon|
|Coriander paste||4 Tablespoon|
|Oil||1 1/2 Tablespoon|
1.Rinse the rice in water for 3-4 times and drain excess water.
2.Add rice, 1 cups water and salt in a pressure cooker. Close the cooker with a lid and pressure cook the rice or you can also use Cooked rice with mushy texture.
3.Prepare the rice at least 2-hours in advance before making the curd rice.
4.Heat the oil in a small tempering pan.
5.Add mustard seeds and cumin seeds.
6.When they start to splutter, add urad dal and sauté until dal turns golden brown.
7.Add grated ginger, curry leaves and halved dry red chilli. Sauté for a minute. Turn off the flame and let the tempering cool at room temperature.
8.Mix steamed rice and salt (only add salt if it is not added while cooking) in a bowl and mash them a bit with backside of the spoon.
9.Add curd. Mix them well.
10.Add the green coriander paste and grated carrot and give it a good mix.
11.Pour tempering mixture over it.
12.Mix properly with a spoon. Curd rice is ready, transfer it to a serving bowl and serve it chilled.