Fried Curd Rice

Curd Rice

Recipe Spotlight

A yummy packed lunch during hot summer. Plain Yoghurt seasoned with chillies, ginger, coriander leaves & mustard seeds and mixed with rice.

Servings: 4 Persons

Ingredients

Boiled Rice – 2 cups

Curd – 1 cup

Ginger – 1tsp (finely chopped)

Red dry chillies – 3 nos ( or Green Chillies – 3 nos, finely chopped )

Mustard Seeds – 1tsp

Urad dal – 1 tsp

Asafoetida – ¼tsp

Curry leaves – 3 sprigs

Coriander leaves – 2 sprigs, chopped

Salt – to taste

Oil – 2tsp

Optional Additions: any one or all

– Carrot – 1 grated (Just mix in curd rice)

– Raisins – 3 tsp (fry in oil, while Sautéing Mustard )

– Cashew – 4 tsp  (fry in oil, while Sautéing Mustard )

– Pomegranate – 5 tsp (Just mix pearls in curd rice)

Method

Cook rice with 4cups of water; keep aside & let it cool down.

Heat oil in a pan, add mustard & dal, wait till it sputters, add Asafoetida ,curry leaves, chillies, ginger & sauté.

Add the seasoning to to Curd.

Mix Curd, rice, coriander leaves & optional ingredients as per your choice.

Add Salt, if required.

Servings

Dole out yummy Thayir Saadam, a must for S.Indians in their every day meal.

Goes good with Pickles, Papad, Spicy Fries, Pakodas.

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