These days I eat lots of curd rice - its delicious , light and cooling . I use the coarse Goan rice or red South Indian rice whenever possible. On Sharmistha's curd rice post Alphosa Alphonsa Motha shared a great tip - boiling rice in milk for curd rice . Well I took her tip and it made all the difference .
I essentially use a recipe from COOKING AT HOME WITH PEDATHA , but incorporated Alphonsa's tip .
Basic Curd Rice
1 Cup Rice.
2 Cups Milk.
1/2 Cup Water.
1.5 To 2 Cups Yogurt.
1-2 Tablespoons Pomegranate.
The Paste- Grind the three ingredients :
1/2 Teaspoon Mustard Seeds- Soak in 1 tablespoon water for 10 minutes.
2-3 Green Chilies.
1 Sprig Coriander Greens.
1 Teaspoon Split Black Dal.
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Hing.
Whole Chilies - Not in recipe.
Curry Leaves - Not in recipe.
1. Soak rice in milk and water for about 1 hour , then pressure cook rice till done. The cooking time will vary - basmati will cook fast , thicker grains like I use take longer. The amount of liquid used will also vary with the type of rice you use .You also must cook rice till its more than soft and mash it a little.
2. Whisk yogurt , add salt and ' paste ' . mix this into the rice.
3. Heat oil , add dal , when dal turns golden tip in and splutter mustard seeds , add hing , dried chilies and curry leaves if using. Add this to the curd rice.
4. Garnish with Pomegranate.
Curd Rice Variation With Vegetables :
Make the curd rice as above , then add :
2 Tablespoons Grated Carrots.
3 Tablespoons Grated Cucumber.
1/2 Tablespoon Chopped Dhania Greens
Adjust salt and chilies . Serve .
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