curd rice recipe/thairu sadam/dahichawal/daddojanam/mosaranna/how to make yogurt rice roshnsicuisine
Curd rice is a perfect option if you have leftover rice and you don’t wanna have the same rice…When we come from a tiring day and I have cooked rice…I prefer to make this as it is prepared with less ingredients and in less time also…
When I got to know about curd rice that milk is added with curd,I was confused is it ok to mix milk an curd…then I confirmed form one of my south Indian friend Supriya…she also told the same thing. May be the sourness of curd is balanced by adding milk…whatever finally it tastes yummy…So lets dig into recipe details
You can watch the video recipe here
Preparation Time 5 min
Cooking n Mixing Time 10 min
Serving Persons 3 to 4
2 cups cooked rice
1/2 cup milk
2/3 cup curd
2 tbsp peanuts
1 whole red chili broken into two pieces
1/2 tsp mustard seeds
1 tsp moong dal
a pinch of asafoetida
2 green chili slitted
10-12 curry leaves
2 tbsp chopped coriander leaves
1 tsp oil
Salt to taste
Add cure,milk,green chili,salt to rice and mix it well.
In a tadka pan,heat oil.
When oil is hot,add mustard seeds,moong dal,red chili and asafoetida.
When mustard seeds start crackle,add curry leaves.
Then add the tadka mixture to rice,mix it.
Now add the chopped coriander leaves to this and mix it.
Its done….serve with aloo sabji and pickle.
You can use normal sona masoori rice or poni rice for this recipe,no need to use basmati rice.
If you feel the rice is little grany type,then just mash it with potato masher,so that it is easily mixed with curd.
Just remember that the rice is cool down completely…you can use leftover rice also.
Don’t add curd to the hot rice,it may curdle.
Use cool milk and curd to rice,it tastes more yummy.
If yo;u have leftover rice or kept in freeze,then remove 2 to 3 hrs before so that it comes to room temperature.
I have cooked rice using salt,so I dint add salt.
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