Monday, 3 April 2017

CURD RICE


Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Boiled rice  -  1 cup
Grated carrot  -  2 tbsp
Grated cucumber  -  2 tbsp
Whole red chilly  -  1 - 2
Hung curd  -  1.5 cup
Milk  -  1/4 cup
Chana dal/bengal gram  -  1 tsp
Urad dal/lentil  -  1 tsp
Cumin seeds  - 1/4 tsp
Black mustard seeds/rai  - 1/4 tsp
Asafoetida  -  1/4 tsp
Fresh curry leaves  -  8 - 10
Grated ginger  -  1 tsp
Coriander leaves  -  1 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add urad dal,chana dal,cumin seeds,black mustard seeds and asafoetida .
Fry  till the color of the dal/lentil  is change.
Now add the curry leaves,ginger,whole red chilly,carrot and cucumber and swsitch off the flame.
Add hung curd and milk in a boiled rice and mix well.
Add the boiled rice in a pan.
Add coriander leaves and salt and mix well.
Note :Place the curd on a muslin cloth,hang it 5 -6 hours or over night in a fridge.Place in the large bowl and whisk it.