Wednesday, 7 March 2012
Curd Rice (Maami's Corner)
In Tamil Nadu, no meal is complete without the famous “curd rice”. In some places fresh fruits like grapes, pomegranate, apples, etc are added to the prepared curd rice. I prefer it without the fruits, here’s the recipe.
Raw rice: 1 cup
Milk: ½ cup
Butter: 1 tbsp or fresh cream: 1 tbsp
Ginger: 2 tsps chopped fine
Green chilli: 2 chopped fine
Curry leaves: a few
Coriander leaves: 1 tbsp
Dry red chilli: 4
Mustard seeds: 1 tsp
Oil: 1 tbsp
Salt to taste
Pressure cook rice with 3 cups water for 2 whistles (rice must be really soft for this preparation).
When hot, stir in the butter & let the rice cool well.
Whisk the curd & milk together, add to the rice, also, add chopped ginger, green chilli, coriander leaves & salt.
Heat oil in a tadka pan, add mustard seeds, red chilli & curry leaves.
Cool it before pouring into curd rice.
This can be served immediately. If you intend to carry it as a packed lunch, add more milk & less curd, cos it will set with time.
Serve with pickle & papad