Rice, boiled (चावल) – 2 cups
Curd (दही)- 1½ cups
Ginger, chopped (अदरक)- 1½ tbsp
Green Chill, chopped (हरी मिर्च) – 2 nos
Carrot, grated (गाजर) – ½ cup
Ghee (घी) – 2 tbsp
Dry red chilli (सूखी लाल मिर्च) – 2-3 nos
Mustard seeds (सरसों दाना) – 2 tsp
Urad dal (उड़द दल)- 2 tsp
Asafoetida (हींग) – ¼ tsp
Curry leaves (कड़ी पत्ता) – handful
Milk (दूध) – a dash
Salt (नमक) – to taste
Coriander, chopped (ताज़ा धनिया) – handful
Curd Rice is a simple and uncomplicated recipe from South India, which is simply curd, rice and tempering. Let’s begin with rice. Usually ponni rice is used for curd rice, so take some boiled rice in a flat bowl, and add some curd. Chop ginger, chop some green chillies, and add them to the rice and curd. Now add some grated carrots.
Now for tempering, in a hot pan, add some ghee, dried red chillies, mustard seeds, urad dal( to give it a bite and the nutty flavour enhances the taste), heeng, and “the star ingredient”; curry leaves. Cool the tempering a little, then add it to the rice.
Now, let’s get your hands dirty! Mash it well with your hand. You can also add a little milk if you want. Mix it properly.
Serve it with some pickle and appalam and enjoy this light to your tummy, Curd Rice!