Thursday, December 15, 2011

Curd Rice Recipe

Curd rice is usually mentioned in the breakfast list of Indian cuisines however you can relish it at any meal time. It is tried and liked throughout the India but it is given special importance in south India from where it is originated.

This scrumptious breakfast can be prepared within few minutes. You know, if you have already boiled rice, you can ready it in no time. This recipe also works a lot when you receive many guests at a time. You can also give curd rice to your child as a school lunch.

The cool impact of curd and milk makes this recipe perfect for summer menu. It keeps your stomach cool and prevents the burning that is caused by too many spices. It is very healthy food which the people of every age can cherish. If you have never savored the appealing flavor of this dish before, go for it today and add a new taste in your life.

Nutrition Facts
The nutrition facts of curd rice confirm this dish as a healthy food. The prepared dish of curd rice provides you 250 calories with 112.5 total fats.

Major Ingredients
  • Rice (two cups, cooked)
  • Curd (three parts of cup, plain)
  • Milk (half cup)
  • Green chilies (Two in number)
  • Ginger (quarter teaspoon, paste)
  • Coriander leaves (one tablespoon, diced)
  • Curry leaves (five to six in number)
  • Salt (half teaspoon or according to taste)
Seasoning Items
  • Oil (one tablespoon)
  • Bengal gram dal (half tea spoon)
  • Urad (half teaspoon)
  • Mustard seeds (quarter teaspoon)
  • Cumin seeds (half teaspoon)
  • Asafoetida (a pinch)
  • Chili (chopped or slit)
  • Coriander (chop leaves)
  • Rice (Cool)
How to Cook Curd Rice
  1. Take a large bowl and add boiled cool rice, yogurt, green chili, coriander leaves, and mix them well.

  2. Your basic curd rice is almost ready but if you like to have a flavor associated with typical south Indian food and want to incorporate this kind of flavor with curd rice, put very nice tempering over it. You can use ghee, oil or butter for preparing the tempering.

  3. Now, add cumin seeds, some red chilies and mustard seeds in oil. In curd rice, there is not any ingredient that dominates the entire recipe therefore use each ingredient in little quantity.

  4. To add the crunchy taste into curd rice, sauté urad dal and mix in it.

  5. Add ginger paste and switch off the flame because you should not add hot oil in curd.

  6. Put curry leaves at the end to give final touch to your curd rice tempering. Add it in curd rice and your delicious and mouthwatering curd rice is fully ready to serve.
Things to remember
  • Use fresh and naturally sweet curd/ yogurt. If you use buffaloes’ milk for making a yogurt, it would be better.

  • Try to use each intergradient in described quantity, not less or more.

  • Do not add hot tempering over curd rice or else curd will turn into precipitates.

  • Make curd and milk mixture and pour it over the dish when it is completely ready.

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