Curd rice is one of my favorite, it has natural cooling properties in this which is perfect for hot summer days. This recipe is one step further because it has as much cucumber and carrots like rice. So it is much more cooling and more tasty..
I have two variation of curd rice here. A fruity curd rice and a plain simple curd rice. Perfect sidedish for this curd rice is pickles, but you can even have it with any poriyal..
Preparation Time : 15 mins
Cooking Time : 25 to 30 mins
Serves : 3 to 4
Rice – 1 cup
Milk – 2 cup or adjust
Cucumber – 1 cup grated
Carrot – 1 cup grated
Green Chilli – 2 chopped finely
Salt to taste
Coriander Leaves a handful finely chopped
Oil – 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Urad Dal / Ulundu Paruppu – 2 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry Leaves – 1 sprig
Ginger – 1 tblspn finely chopped
Take rice in a pressure cooker, add in 4 cups of water, cook it for 5 whistle. Simmer for 5 mins and turn off the stove, let the pressure go all by itself. Open the cooker and mash it up with a spoon. Let the rice get to room temp.
Now add in salt, curd and milk to the rice and mix well.
Add in cucumber, carrot and green chilli and mix well.
Now make tempering by heating oil and crackling all the spices and ginger. Let them get golden. Pour this over the rice and mix well.
Add in coriander leaves and mix well. Put it in the fridge for 1 hour.
Serve with pickle.
|Take all your ingredients|
|I grated both cucumber and carrot|
|Rice has to cooked till it is mushy..|
|Mash it slightly|
|Add in curd|
|mix it up|
|Add in cucumber, carrot and chillies|
|mix it up|
|Now lets make the tempering..Heat oil|
|Add in all tempering spices|
|Let them fry|
|Add in chopped ginger|
|let them sizzle|
|Pour it over the curd rice|
|add in coriander leaves|