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In India curd way a liquidy, bitter, unsweetened yogurt. Curd rice or yogurt rice is a uniqueness dish widespread within the southern states of India like Karnataka, Andhra Pradesh and Tamil Nadu. In Tamil Nadu it is likely one of the meals which is obtainable to God in lots of Shiva and Sri Vaishnavite Temples which is later allotted as a “prasadam”(blessed meals) to the devotees. This prasad (blessed meals) is known as by way of other identify like dadhiannam or dadyodanam. It is most commonly ready merely blending boiled rice and yogurt however to make it extra scrumptious you’ll upload other spices and dry culmination and culmination. This is the probably the most best possible approach to make use of your leftover rice. In South India it’s at all times in the primary menu of lunch and dinner and it’s usual to consume curd rice after lunch and dinner which additionally is helping to digest the highly spiced major dish. In scorching summer season days it acts as a frame cooler. No South Indian meal is whole with out curd rice. South Indian eating place serve curd rice in several names dadhojanam( in Telegu), bhagla bhat or most commonly used Mosaranna. I’m positive you’re going to relish this recipe of curd rice.
Pre parathion time quarter-hour
Cooking time quarter-hour
Serves 2
Ingredients
200 gms of cooked basmati or any rice
150 gms of hung curd or Greek yogurt
2 Green cold chopped
1tsp of chopped ginger
8 to ten curry leaves
1 tsp of urad dal
1tsp of mustard seed
¼ tsp of meethi seed
1 complete crimson cold
hand filled with raisin
handful of cashew
handful of pomegranate seed
1 tbsp of sunflower oil
Salt to style
Methods of Cooking
Take a pan warmth oil then upload the mustard seed, meethi seed, urad dal and full crimson cold when the mustard seed begins to pop then upload the curry leaves, chopped inexperienced chili, chopped ginger and cashew. Fry them. Now put of the flame and blend cooked rice and salt with it. Let it calm down. Now in a large bowl take the spiced up rice and pomegranate seeds, raisin and hung curd. Mix neatly with cushy fingers. If the mix turns out too tight you’ll upload 2 desk spoon of milk. Mix neatly and serve chilly. Curd rice is going really well with a easy South Indian taste lemon or mango pickle, uppu menasinakayi (salted chilies fried), uncooked onion, or daal or you’ll even take a look at it with South Indian taste meat dish.
