There are some days when you feel tired without any reason and just dont feel like putting much effort in anything .. not even cooking infact. For these days .. there are comfort foods 🥰
As in Northern India we have dal and rice as a staple comfort food combo, curd rice serves the same in southern part of India.
Frankly speaking, I was not much fond of this in my childhood days but post graduation I was posted in Chennai for a year, I developed this strange liking for almost every South Indian delicacy I could get my hands on.
I tweaked your everyday traditional plain curd rice recipe a bit and made it into a mix vegetable curd rice today for lunch and believe me it was just fabulous!!
Ingredients:
- 1 Cup Rice
- 1 Cup Yogurt
- 1/2 Cup Milk
- ! Medium sized onion finely chopped
- 1/2 Cup grated cucumber
- 1/3 cup grated carrot
- 2 green chillies finely chopped
- 1 Inch ginger grated
- 8-10 curry leaves
- 2 Tbsp freshly chopped corriander
- 2 Tsp Black salt
- 3 Cups Water
- 2 Tbsp Clarified Butter
- 1 Tsp mustard seeds
- 1/2 Tsp urad dal
- A pinch of asafoetida
- 2 Whole dry chillies
Method:
- Mix yogurt and milk together and beat it well for a few seconds to form a lump free mixture.
- Add the yogurt and milk mixture to the rice and mix it well.
- Once done start mashing the ice using a potato masher. You can mash it according to your preference, I prefer having it nice and mushy.
- Next take the grated cucumber and carrot, finely chopped onion along with the finely chopped green chillies, fresh coriander and add the entire mixture of veggies to the curd rice mixture.
- Give everything a proper mix and then finally add in black salt, you can add regular iodized salt as well. I personally feel that black salt goes really well with any sort of curd dishes.
- Now lets get on to tempering (Tadka)
- Heat clarified butter (Ghee) in a small pan on medium flame for about a minute.
- Add in asafoetida, mustard seeds, urad dal, broken dry red chillies, grated ginger and curry leaves in the exact order as mentioned and let it heat up for about a minute or two.
- Once done pour the tempering over your curd rice and garnish it with some pomegranate seeds, carrot juliennes and coriander leaves.
It is a must try recipe guys ... best serve chilled and works wonders in beating the scorching heat and soothes your tastebuds completely. Light on tummy and rich in taste.
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Hope you guys enjoy the recipe!!
