Curd Rice
15 ingredients · 10 steps · from Kabita's Kitchen
Ingredients
- pre-cooked rice
- sour curd
- tomato
- capsicum
- green chilli
- chopped onion
- curry leaves
- finely chopped coriander leaves
- urad dal
- gram dal
- mustard seeds
- 2 spoons oil
- salt
- pomegranate seeds
- roasted peanuts
Steps
- Take pre-cooked or boiled rice in a big bowl.
- Add sour curd and water to the rice, mix until diluted to a medium consistency.
- Heat oil in a pan, add cumin seeds and mustard seeds.
- Add urad dal and gram dal, cook until crispy and golden brown.
- Add green chillies, red chillies, and fresh curry leaves.
- Add chopped onion, tomato, and capsicum; cook on medium flame for 1 to 1.5 minutes until half cooked.
- Turn off the gas and let the tempering cool down completely.
- Pour the cooled tempering over the curd and rice mixture and mix well.
- Add finely chopped coriander leaves.
- Optionally top with pomegranate seeds or roasted/fried peanuts for crunch.
Recipe extracted by Foodle from “Special Curd Rice for Summer to Keep Your Stomach Cool | Curd Rice recipe | Rice Recipe kabitakit...” by Kabita's Kitchen. Quantities follow the video and may be approximate — watch the original for technique.
