How To Make Curd Rice
How To Make Curd Rice
It is one of the easiest readiness that anybody can make at home. This is the way you can set it up in simple tasks
Considered an unadulterated and good supper, many individuals eat Curd Rice as their solace food. In the south, this rice recipe is otherwise called ‘Thayir Saddam’ or ‘Daddojanam’ and is delighted in with pickle and papadum.
Curd Rice
For the most part cooked in the mid year season, Curd Rice is likewise made as a feature of bhog in sanctuaries and afterward disseminated as a prasadam.
This is a simple to-make rice recipe that you can without much of a stretch get ready at home. Whenever you would rather not make an intricate feast and need something light and delectable, Curd Rice is perhaps the most ideal choice you can attempt at home.
In the same way as other rice dishes, curd rice is extremely simple to make and takes not exactly thirty minutes to get ready. It is solid and is made with chosen flavors that carry the conventional South Indian flavor to it.
Here is a simple recipe that will direct you bit by bit on the most proficient method to make it!
Elements of Curd Rice
100 gm rice
250 gm yogurt (curd)
1 green stew
5 leaves curry leaves
1 tablespoon pomegranate seeds
1 1/2 cup water
1/4 cup milk
1 teaspoon ginger
1 tablespoon coriander leaves
For Tempering
1 tablespoon sunflower oil
1/2 teaspoon urad dal
5 leaves curry leaves
1/2 teaspoon mustard seeds
1/8 teaspoon asafoetida
The most effective method to make Curd Rice
Cook rice and crush it
Wash rice in water and add it to a tension cooker. Add water and strain cook for 5-6 whistles or 8 to 9 minutes. Eliminate from intensity and let the steam discharge normally. Open the cover and check assuming the rice is cooked. It must be milder than it typically is. With a masher or spoon, squash the rice, close the top and let the rice cool down to room temperature.
Make curd rice
At the point when the rice is tepid and at room temperature, blend in curd and milk. Blend well so there are no bumps. Add finely hacked ginger, finely cleaved curry leaves, slashed green chillies and hacked coriander leaves. Add salt and blend well.
Prepare the treating
Heat sunflower oil in a little container and when the oil becomes hot, bring down the fire. Add mustard seeds and when they begin to snap and afterward add curry leaves and asafoetida. Blend well.Curd Rice
Pour the treating and serve
Switch off the fire and pour the treating over curd rice and blend well. Embellish with pomegranate arils and serve.
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