Curd Rice by Tarla Dalal
Curd rice is close to every South Indian's heart, especially for the Brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!
Ingredients
| Cooked rice | 1 1/2 Cup (24 tbs) | |
| Fresh curd | 2 Cup (32 tbs) | |
| Oil | 1 Tablespoon | |
| Mustard seed | 1 Teaspoon | |
| Urad dal | 1 Tablespoon ((split black lentils)) | |
| Curry leaves | 6 ((4 | |
| Green chili | 2 , slit lengthwise ((1 | |
| Asafoetida | 1 Pinch (Optional) | |
| Salt | To Taste | |
| For granish | ||
| Chopped coriander | 1 Tablespoon |
Directions
MAKING
1. In a bowl, combine rice and curd. Mix well and set aside.
2. In a non-stick pan, heat oil, add mustard and allow it to sputter.
3. Add urad dal, curry leaves, green chili and saute over medium flame for 1 minute, stirring continuously.
4. Add asafoetida, prepared curd-rice mixture, stir and cook over low flame for 1-2 minutes.
5. Season with salt, stir and cook on low for another 1 minute.
SERVING
6. Serve hot garnished with coriander.
TIPS
You can even pour the tempering over rice and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 210Calories from Fat 70
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 153 mg6.38%
Total Carbohydrates 27 g9%
Dietary Fiber 1 g4%
Sugars 5 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
