Whenever I prepare any tempered rice, I make Curd Rice along with it as well. It is a common practice to have a bit of rice with curd or buttermilk when you are about to finish your meal. It helps in clearing your palette when you have had your fill of spicy and flavoursome food. I love curd. Be it with rice or as a drink. This Curd Rice is an easy fix you can whip up in a matter of minutes and it goes well with most of the stir-fries. You can also use leftover rice to make this recipe.
Ingredients:
- 2 cups Rice, cooked
- 2 tablespoons Butter
- 1 1/2 cups Curd or Yoghurt
- 1/2 cup Milk
- 1/2 teaspoon Salt
- 2 tablespoon Gingelly oil
- 3 tablespoons Groundnuts(optional)
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Urad dal
- 1 tablespoon Ginger, finely chopped
- 2 Green chillies, chopped
- 1 sprig Curry leaves, chopped
- 1/4 cup Coriander leaves
Preparation:
Mix the rice with butter when it is hot. If you are using leftover rice make sure to warm it up a bit before adding butter. Let it to cool down completely and add in curd or yoghurt, milk and salt. Stir and mix them all together. Keep aside.
Heat oil in a small pan, on a medium setting. Add groundnuts and roast them. When it is almost done add in mustard seeds and urad dal. Let it crackle and brown. Add ginger and fry. Once it releases it’s the aroma, add green chillies and curry leaves. Make sure not to burn anything.
Pour it over the rice. Add coriander leaves and mix them through.
Serve it with a side of pickles, vathals or any stir fries.
Notes:
- Avoid using curd that has turned sour.
- If the curd or yoghurt you are using is not thick, you can skip using milk. I like my curd rice not to be dry so I prefer using milk.
- Before adding the curd or yoghurt, make sure the rice has cooled down completely. If the rice is warm it will soak up the moisture from curd or yoghurt leaving the rice to be dry and not creamy.
- A tablespoon of chopped raw mango, grated carrot or pomegranate kernels can be added after mixing the rice with curd for an additional flavour, and before adding the tempered spices.
- I always cook my rice with salt. So I have used only a half a teaspoon salt while preparing the curd rice. Add more salt to suit your taste if needed.
