Curd Rice

INGREDIENTS:

Rice 2 cups (any short-grained rice)
Fresh curd 2 cups
Milk 1 cup
Oil 2tbsp
Mustard seeds 1tsp
Split black lentils (Urad Dal) 1tsp
Salt to taste
Sugar 2 tsp
Asafoetida 1 pinch
Dry red chilies 2 for tempering
Curry leaves 1 sprig

METHOD:

Serving Size: 4-5

Pressure cook the rice by adding 2 cups of water. When done mash the rice with the back of the spoon. You can use pre-cooked rice for this recipe.

When the rice is completely cooled add curd, milk, sugar and salt. Mix well and keep aside.

Heat oil in a pan and add mustard seeds and black lentil and sauté on a medium flame for 30 seconds.

Add red chilies, asafoetida and curry leaves to the hot oil. Add the tempering to the prepared curd rice mixture and mix well.

Serve curd rice with curd chili, appalam and mango pickle.

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