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Curd Rice, also known as Yogurt Rice is one of most comforting meals of South India. Cooked Rice is mixed with yogurt and some spices making it very soothing to the tummy. This recipe uses garlic which boosts the aroma and flavor of Curd Rice. This is mom’s recipe and makes the best curd rice ever.
Yougurt Rice with Tender Mango Pickle
Ingredients:
Well Cooked Rice – 2 cups (at room temperature)
Thick Curd – 2 1/2 cups
Milk – 1/4 cup
Garlic Cloves – 3
Ginger, grated – 1 tsp
Groundnuts – 1/4 cup
Fresh Pomegranate Seeds/Raisins- 1/4 cup (optional)
Green Chillies – 3
Coriander Leaves, chopped – 2 tbsps
Curry Leaves – 8
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Black Gram – 1 1/2 tsps
Bengal Gram – 2 tsps
Dry Red Chillies – 1
Asafoetida – a pinch
Salt to taste
Ghee/Oil – 3 tbsps
Method:
- Heat ghee/oil in a pan, add groundnuts and roast until they start spluttering.
- Now add bengal gram, black gram, cumin seeds, mustard seeds, dry red chillies and curry leaves.
- When mustard seeds start spluttering, add grated garlic, ginger, green chillies and asafoetida. Saute for 1/2 minute.
- Pout this over the the cooked rice. Mix well.
- Add salt, mix well.
- Now add curd, milk and pomegranate seeds and mix.
- Garnish with coriander leaves.
- Serve with a pickle of your choice.
