Feeling slightly under the weather I decided to make myself some comfort food – South Indian style Curd Rice!
It’s traditionally made with white rice…..but I’m much more of a brown rice person so decided to try it with that instead and it was lovely! And yes, I added some veggies to it to make it healthier! I only had carrots and cucumber so in they went – but feel free to experiment with other veggies too!
Overview
- Serves: 2
- Difficulty: Easy
Ingredients
- 1 cup brown rice
- 2 cups fresh yogurt (or curd as its called in India)
- Half cup grated carrots and cucumber
- 2-3 tsp chopped coriander for garnish
- Salt to taste
Tempering Ingredients
- 2 tbsp home made ghee
- 1 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 2 tsp white lentils (white urad dal)
- 1 tsp split chickpeas (chana dal)
- 6-8 curry leaves
- 2 green chillies, slit
- A pinch of asafotida (hing)
Method
- Wash and soak the brown rice for 30 minutes
- Add 3 cups of water and cook till its soft
- Fluff up the rice with a fork and let it cool completely (if you are in a rush then spread it in a large bowl or plate to cool faster)
- Add the yogurt to the cooled rice
- Add the grated veggies
- Mix well till the rice, yogurt and veggies are well combined
- Add salt to taste
- Heat ghee in a pan (or tempering kadhai if you have one)
- Add mustard seeds – when its starts to splutter add cumin seeds and dals and fry until golden
- Add the green chillies and curry leaves
- Add hing after the curry leaves are crisp
- Pour the seasoning over the rice and mix well
- Finally garnish with chopped coriander
- Enjoy!
