Curd Rice
| Ingredient | Quantity |
|---|---|
| Cooked Rice | 2 cups |
| Plain Yogurt (Curd) | 1.5 cups |
| Milk | 1/2 cup (optional) |
| Mustard Seeds | 1 teaspoon |
| Urad Dal (Split Black Gram) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Green Chili (chopped) | 1 (optional) |
| Ginger (grated) | 1/2 teaspoon (optional) |
| Oil | 2 tablespoons |
| Salt | To taste |
Here are the cooking pointers for Curd Rice:
- Mash the cooked rice slightly.
- Add yogurt and milk (if using), and mix well.
- Add salt to taste.
- Heat oil in a small pan.
- Add mustard seeds and urad dal to the hot oil.
- When mustard seeds splutter, add curry leaves, green chili, and ginger (if using).
- Pour the tempering over the rice-yogurt mixture and mix well.
- Serve chilled.
