South-Indian Curd Rice (INSTANT)
A very popular dish from South-Indian cuisine “CURD RICE” which is relished by all, while it is said that a “South-Indian” meal is incomplete until concluded with curd-rice…Not to forget its soothing effect, balancing the effect of other spicy dishes!
Here is a recipe to make curd rice instantly, which is much easier and faster compared to traditional method which take minimum of 4-5 hours before one can relish the delicious curd rice…
- ¾ cup raw rice soaked and cooked
- 2- 2 ½ cups fresh curd, churned by adding 2 tbps water
- 1-2 tbps chopped carrots
- 1-2 tbps chopped cucumber
- 2 tbsp chopped coriander
- Salt as per taste
- Shredded ginger as per taste (optional)
- 2 tbps cooking oil (prefer coconut oil)
- 1 tps urad dal
- 2-3 nos green chillies cut into pcs
- 2-3 nos whole red chilli
- 10-12 curry leaves
- ¼ tps mustard seeds
- 1 pinch asafoetida
Preparation Time: 10-15 mins
Cooking Time: 4-5 mins
Serves: 2 people
Take cooked rice in a flat-deep container/bowl and pour churned curd on to the rice…
Add salt, shredded ginger chopped cucumber and carrots…
Heat oil in a small pan for tempering, add urad dal.
As soon as urad dal changes color add mustard seeds and when seeds start crackling add green chilli, red chilli, curry leaves, asafoetida
Add this tempering to the rice and curd in the container/bowl and mix thoroughly..
Garnish with chopped coriander and keep in refrigerator to chill
Serve Chilled !!!
Tip 1: Tastes best when served CHILLED
Tip 2: Add a little warm milk before adding curd to avoid sourness when prepared in advance like while we pack it for lunch or to take it while travelling.
Tip 3: One may also use fruits like apple, grapes and pomegranate instead of vegetables
Tip 4: To make it RICHER one may also add raisins and cashews with the tempering and make it a “ROYAL CURD RICE”..
You can go ahead and try in your kitchen
Do let me know how it went ………….
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