Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the South Indian states of Maharashtra, Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. In the state of Maharashtra it is known as dahi bhat. Todays recipe is mango curd rice which as the name suggests has raw mangoes and some other crunchy veggies to make it more richer, healthier and tastier
Ingredients
- 1 cup white rice
- 1 small or medium raw mango
- 1 medium cucumber
- 1 small grated carrot
- 1 cup milk and 2 cups yogurt
- For tempering;1 tsp urad daal
- 1tsp chana daal
- 1/4tsp asafoetida / hing powder
- Curry leaves 2 springs , coriander leaves handfull
- Mustard seeds 1/2tsp
- Red chillies dried 1
- Ginger finely chopped 1 tsp
- Green chillies finely chopped 2 or less
- Oil 3 tbsp
Directions
- 1Cook the white rice with salt and enough of water let the rice be a little overcooked and drain it keep it aside. ( I used basmati rice you can use any)
- 2Now in a large bowl add the cooked rice finely chopped mangoes , cucumber and 1/ 2 tsp salt and half of the grated carrots reserve the remaining for garnish mix it up.
- 3In a small saucepan add oil for tempering when it hot add chana daal and urad daal and the red chilli cut into 2 fry for a couple of minutes when the daal becomes slightly browned add mustard seeds and the hing and the curry leaves add the ginger and green chilli off the flame and pour this into the rice bowl mix it well .
- 4Add coriander leaves chopped and the milk and yogurt mix it well and check the salt if required add more garnish with coriander leaves and grated carrots. Serve.either cold or room temperature it cannot be heated
