Every South Indian is very familiar with today’s recipe, without which we don’t end our meal. My Champ loves to eat curd rice! As a child I never liked it, until it was served as prasad in a near by temple that I would visit regularly, I started eating curd rice then and my mom would give it to me often telling me it was prasad from the temple n gradually started eating curd rice, with that being on the backdrop I got my son used to eat curd rice and that is his favourite which is a life savior for me when we go on vacations.
Steamed rice: 1 cup
Curd/Yoghurt: 3/4 cup and more if required.
Oil: 1 spoon
Mustard, jeera, urad dhal, Chana dhal: 1.5 table spoons
Salt as required
Green chilly: 1
Curry leaves: few
Black pepper: powder 2 pinches
Broken pieces of cashew nuts few
Green grapes and pomegranate as required.
Method Of Preparation:
Mix the steam rice well not too smooth and let it cool down if it’s hot,
Meanwhile heat oil in a small kadai and make the tadka/seasoning ( when oil is hot, add mustard, jeera, chana dhal, urad dhal, green chilly, curry leaves and black pepper powder and fry for a minute)
Switch off the stove and add it to the rice.
Mix well, add salt and curd and mix.
Garnish with green grapes, pomegranate seeds and chopped cilantro.
Ready to be served with lemon or mango pickle.
Tip: If you want to take this for lunch, add half curd and half milk. By the time you eat this in the afternoon for lunch it will be perfect and and will taste yummy (Note: This applies for people who live in warmer places 🙂
Author: Gayathri Vamsi
Gayathri is originally from India. She lived abroad for more than a decade. She spent 8 years in Seattle, USA before relocating to Bangalore (Namma Bengaluru!). As a mother of two young boys, she juggles between multiple roles and responsibilities. She is passionate about getting a sense of accomplishment in anything she deals with. She is very keen on providing fresh and nutritional food to her family. She believes that the ability to triumph begins with you! Cooking, Churning easy Indian recipes and fusion recipes, Teaching, Emceeing and actively participating in giving back to Society are where her heart lies in.