Creamy Curd Rice

Creamy Curd Rice

Ingredients

• Rice, boiled – 3 cups
• Curd – 2 cups (for vegan version, use any non-dairy curd)
• Salt – To taste
• Sugar – 1/2 tbsp(if desired)
• Ghee – 2 tbsp
• Mustard seeds – 1 tsp
• Asafoetida(Hing) – 1/8 tsp
• Split Black Gram Dal (Urad dal) – 2 tsp
• Green chillies, chopped – 2 nos.
• Ginger, grated – 2 tsp
• Curry leaves – 1 sprig
• Pomegranate seeds – 1/4 cup or as desired
• Coriander leaves – For garnishing

Instructions

1. Mash the rice and add curd, salt and sugar (if using) and mix well. At this point, if the curd is too sour, add milk to adjust the sourness. Milk helps to reduce the tartness of the curd.
2. Soak split black gram dal in little water for 1 min and then drain.
3. Heat ghee in a pan, splutter mustard seeds, asafoetida and split black gram dal. Sauté till the dal turns light brown.
4. Now add green chilli and ginger, cook on low for a few seconds.
5. Place curry leaves on top of the rice-curd mix and pour the seasoning over it. Cover the bowl for the flavors to infuse.
6. Mix pomegranate seeds and garnish with coriander leaves. Serve at room temperature with simple chutney or pickle or any vegetable side dish as accompaniment.

Tips

1. For interesting variations, try different veggies with the rice each time like grated carrots, cucumbers, peas or fruits like grapes, pineapple, mangoes or raisins with cashews roasted in ghee. But just don’t go overboard with them. I like to make this either veggie-combo or fruit-combo.
2. If the curd is not sour as required, keep it out of the fridge for 1 hr.
3. The boiled rice should be cool before adding the curd.

Content and Image from divinefoodsliving