Curd Rice

Dahi ke Chawal

	Long grained rice	1 cup
	Greem Mango		1 chopped (optional)
	Cucumber		1  (optional)
	Salt 			to taste
	Green chillies		1
	Ginger 			finely chopped
	Coriander leaves	finely chopped
	Plain yougurt		2 cups
	Milk			½ cup
  	Carrot 			1 grated

For Tempering:

    	Brown mustard seeds	1 tsp.
        Urd dal			2 tsp.
    	Chana dal		2 tsp.
        Red chilli		1 nos.
        Asafoetida powder	½ tsp.
        Curry leaves	        a few

  • Cook rice as usual, then mash into a bowl using a sieve.
  • Add mango, cucumber and salt to taste,Mix thoroughly.
  • Heat the oil in a heavy frying pan or skillet.
  • Add mustard seeds, black gram bengal gram dal, halved red chilli ,asafoetida powder and a few curry leaves.
  • When the mustard seed splutter,add mixture to the rice.
  • Add the green chillies,ginger and chopped coriander.
  • Mix well, add the yogurt and the milk.
  • Garnish with carrot and extra coriander.

  • Serve at room temperature or chilled with pickle.

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