Sunday, March 29, 2009

Curd Rice

In south India it is often a part of the everyday meal and it helps in soothing the stomach after having a spicy meal. We had been to Annapoorna recently and I found their curd rice to be delicious. The other items on the menu were also mouth watering and have very less spice. The food there is much less oilier than other restaurants. Their chutney's, sambar and pepper rasam also are worth trying. Their pineapple keshari and beetroot halwa deserve a special mention too. So I decided to make curd rice today for dinner and post my version of the curd rice.
Curd rice is usually made with left over cooked rice. But I usually cook rice, cool it and make curd rice instantly and I find this version much tastier. Also to give it a green attractive color, a handful of coriander leaves can be ground with a little curd and added to the rice.

3 cups cooked rice
1 cup curd
1/4 cup milk
1 teaspoon mustard seeds
6-7 curry leaves or kadipatta
pinch of asafoetida
one pinch of ajwain seeds
2 tablespoon chopped cashew nuts(optional)
1 tablespoon raisins
1 tablespoon chopped coriander leaves
salt for taste
2-3 green chilies or as desired
1 tablespoon ghee

Mix rice, curd and milk and keep aside for around 30 minutes till the rice absorbs the curd. Mash the rice lightly. Add salt as per taste. Heat ghee in a seasoning pan and add mustard seeds. When they splutter add asafoetida, coriander leaves, curry leaves and ajwain seeds. Now add green chillies and ginger. Add this to the rice. Fry the cashew nuts in ghee till brown and then add raisins and fry for a minute. Garnish the curd rice with the nuts and raisin. 

Serve with papad and pickle.