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!
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 |
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.
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