Curd rice is close to every Udupians heart, especially for the Brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a South Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes.
- 1 cup cooked rice
- 2 cups fresh curds (dahi)
- 2 tsp cream
- 1 tbsp ghee
- 5-6 cashews
- 5-6 dry grapes / raisins
- ¼ inch ginger
- ¼ onion
- 1 tsp mustard seeds ( rai / sarson)
- 1 tbsp urad dal (split black lentils)
- 4 to 6 curry leaves (kadi patta)
- 1 to 2 green chillies
- Few Coriander leaves
- a pinch of asafoetida (hing)
- salt to taste
Lets start the recipe step by step:
- Rinse rice twice and pressure cook rice with 3 cups of water for 4 whistles.
- Once pressure releases, allow the rice to cool a bit.
- Then mash the rice along with the curd and cream.
- Chop the onion, chilli, coriander leaves, ginger finely and keep it aside.
- Mix well then add milk, mix to form a creamy mixture. Sprinkle little water if you prefer.
- Then heat ghee in a kadai then add mustard seeds, jeera, chilli, cashews, raisins and wait till mustard seeds splutter.
- Add hing to the tempering.
- Then add the tempered items to the curd rice mixture.
- Add chopped onion, coriander leaves, ginger, required salt and give a quick stir.
- Serve warm or chilled as per your preference with pickle and papad.