Friday, July 1, 2011

The Devine Curd Rice

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Curd rice is so cool and refreshing after a spicy heavy meal.Though it forms the last part of the main menu,it is still most satisfying dish.It's simplicity makes it so special and delightful,right???....My husband and myself will never forget the curd rice they serve in a sweet stall called Grand Sweets in our place in Chennai.It is the best!!!They distribute daily for free as prasadam....I feel there is no match for pickle with curd rice.... It is heaven!! :))..


1) Rice - 1 cup
2) Milk - 1 1/2 cup
3) Water - 1 1/2 cup
4) Grated ginger - 1tblsp
5) Curd - 3/4th cup
6) Buttermilk - 1/2 cup
7) Salt to taste
8) Moru milagai(butter milk soaked green chillies)(optional) - 1 to 3
9) For tempering:
Oil - 1 tblsp
Mustard seeds - 1tsp
Udad dhall - 1 tsp
Hing - little
Green chilly roughly chopped - 1
Curry leaves - few
10) Fresh coriander leaves for garnish

In a vessel,wash rice and add milk,water and grated ginger.Place the vessel in a pressure cooker and cook till you get 5 to 6 whistles(adjust the whistle accordingly so that rice becomes mushy but at the same time you see the bits of cooked rice grains).Allow the pressure to release.

In a pan,saute all the tempering ingredients one by one till you get nice aroma.Carefully open the cooker lid,add the tempering ingredients to the rice and mix it so that everything incorporates well. Allow it to totally cool down.Just before serving add curd,buttermilk,salt,crush moru milagai with you hands.Mix everything very well with help of flat ladle.Garnish it with coriander leaves.

Delicious curd rice is ready!!! Serve it with pickle....

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