Curd Rice

 Curd rice is a very soothing comfort food. I make it in different ways. One recipe I got from a friend in Manipal way back in 1980.

Ingredients

2 cups cooked rice

Salt to taste

2 cups beaten curd

To Temper

1 tbsp oil

¼ tsp mustard seeds

A pinch of asafoetida

1 red chilli broken to pieces

I tbsp cut onion

Instruction

-          The rice should not be hot when you make curd rice. I usually cook rice in the morning and make curd rice at lunch time.

-          Make sure the curd is not sour if you want to enjoy awesome taste.

-          Add salt to the beaten curd, and mix in the cooked rice.

-          Heat oil in a pan, add mustard seeds. When they splutter, add asafoetida, red chilli pieces, cut onion and curry leaves. When the onion browns, pour it over the curd rice and close immediately.

-          Serve with pickle and roasted papad.

 

Curd Rice -2

This recipe I got from another friend a decade back. I had it at her house, just loved it and took the recipe. It looks so creamy because of the added malai.

Ingredients

2 cups cooked rice

Salt to taste

2 cups beaten curd

2 tbsps milk

1 tbsp malai (milk cream)

12 flakes of garlic

Instruction

-          Make sure the cooked rice is not hot when you make this.

-          Add salt and 6 flakes of garlic cut fine to the cooked rice and mix well.

-          Add the milk, milk cream and the remaining garlic lightly crushed to the beaten curd. Pour this into the rice and mix well. It tastes better if you can leave it covered for 5 minutes and then serve.