Curd Rice

Nutrition values are AI-estimated based on ingredients.

• 1 1/2 cups cooked rice
• 1 1/4 cups curd (yogurt)
• 1 teaspoon salt
• 1 tablespoon ginger
• 1/4 cup grated cucumber
• 1/4 cup shredded carrot
• 2 tablespoons malai (milk cream)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• A handful curry leaves
• 1 tablespoon green chilies
• 2 tablespoons peanuts
• Pomegranate seeds for garnish
• Chopped fresh cilantro for garnish

1. 1Add 1 1/2 cups of cooked white rice to a mixing bowl and gently mash to break any lumps for a softer texture.
2. 2Add 1 1/4 cups thick curd, 1 teaspoon salt, 1 tablespoon chopped ginger, 1/4 cup grated cucumber, and 1/4 cup shredded carrot to the mashed rice.
3. 3Thoroughly mix all ingredients in the bowl with a spoon until the rice, curd, and vegetables are well combined.
4. 4Stir 2 tablespoons of malai (milk cream) into the mixture to enhance creaminess, then smooth it out in the bowl.
5. 5Heat 2 tablespoons of oil in a small pan, then add 1 teaspoon mustard seeds, 1 teaspoon urad dal, a handful of curry leaves, and 1 tablespoon chopped green chilies.
6. 6Sauté the tempering ingredients until mustard seeds splutter, urad dal turns light golden brown, and curry leaves become fragrant.
7. 7Add 2 tablespoons of peanuts to the tempering mixture and fry until golden brown.
8. 8Pour the hot tempering directly over the prepared curd rice mixture in the bowl.
9. 9Garnish the dish with fresh pomegranate seeds and chopped fresh cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →