Thursday, July 17, 2008


1 cup rice
1 cup curd
1 cup milk
2 pinch of Asafoetida (HING)
1/4 t mustard seeds
1 green chilli whole
1- 3 t chop mango piece
1 dry red chilli whole
1/4 t chop ginger small pieces
few curry and coriander leaves
2 1/2 cup water
salt to taste
1 t til oil
1/2 t channa dal
1/2 t urad dal
  • Cook the rice with 2 1/2 cup water and mash and remove
  • add hot 1 cup milk and a pinch of asafoetida and salt, and keep in simmer few minutes,cook and stirring constantly until smooth and slightly thickened.
  • remove and cool and add curd mix well
  • heat til oil and add mustard seeds ,when they splutter add a pinch of asafoetide,urad dal,channadal,,chopped greenchilli,chopped ginger and broken whole red chilli fry for few minutes and add curry leaves
  • pour the seasoning over the rice,mix well.
  • garnish with chopped mango pieces and coriander leaves.

If used the curd rice any picnic or travel are to be eaten later ,reduce the amount of curd and use more milk to the rice and only add 2 t curd as a starter.IN summer you prepared this method.

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