Thursday, September 6, 2012

Curd Rice

Soft Cooked Brown Rice / Leftover cooked brown rice - 2 cups
Greek Yogurt - 2 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dal / Split Black Lentils - 1 tbsp
Green Chilies - 2, chopped
Dried Red Chili - 2, broken into pieces
Ginger - 1 inch, grated
Hing / Asafoetida - 2 pinches
Curry Leaves - 4

Mash the soft cooked brown rice coarsely. Add yogurt, salt to taste, mix well and keep aside.

Heat oil in a skillet. Add the mustard seeds and once they start popping, add the urad dal. Reduce heat and roast the dal till golden brown.

Add grated garlic, green chilies, dried red chili, curry leaves and hing. Saute for a couple of minutes.

Remove from heat and immediately add the rice yogurt mixture.

Mix well and serve.

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