Pearlie's Curd Rice
by pearlie
27 Aug 2011
This recipe has been viewed 4275 times
A staple in south indian households, curd rice has rice mixed with beaten curd and then tempered with mustard seeds, curry leaves and green chillies.
Pearlie's Curd Rice recipe - How to make Pearlie's Curd Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups steamed rice (chawal)
3 cups curds (dahi)
salt to taste
3 tsp sliced green chillies
1 tsp chopped ginger (adrak)
2 finely chopped cucumber
2 to 3 grated carrot
6 to 7 black grapes or green
1 cup milk
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
3 to 4 whole dry kashmiri red chillies
3 tbsp oil
For The Garnish
3 tbsp chopped coriander (dhania)
Method
- Method
- Put the cooked rice in a deep dish, add the ginger, carrots, cucumber, green chillies, salt and curds and mix well.
- Add the grapes, mix well and keep aside.
- Heat the oil in a kadhai and add the red chillies, curry leaves and mustard seeds.
- When the seeds crackle, transfer this to the curd rice and mix gently.
- Garnish with the coriander and serve with lime or mango pickle.
- Serve immediately.
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