Curd rice (with variations)

l Curd rice

Serves: 04

Preparation Time: 20 Minutes

Difficulty: Easy

Sorry, but! It’s really sounds stupid for me to write a recipe for curd rice

Ingredients

• Rice - 2 cups
• Milk (optional) - 50 ml
• Butter (optional) - 1 tablespoon
• Curd - 1 cup
• Full cream (optional) - 2 tablespoon
• Refined oil - 1 tablespoon
• Mustard seeds - 2 teaspoon
• Urad dal (optional) - 1 tablespoon
• Red chili - 2 no.
• Green chili - 2 no.(chopped)
• Ginger - 10 gram (chopped)
• Onions (optional) - 1/4 medium sized (chopped)
• Coriander leaf - 4, 5 springs
• Salt - to taste

Method:

• Wash and soak rice
• Boil it to a mashy consistency
• Add and mix with butter (if using) once done
• Allow rice to cool and add curd
  
• In a frying pan heat oil:
• Add mustard deed and allow it to crackle
• Add red chilli, onion and fry them slightly
• Pour in top of rice
• Add coriander, green chili, salt and ginger to rice
• Mix well

Notes:

• You can replace 10% to 20% of water with milk while boiling rice
• If you are making for lunch-box or for later use, reduce the curd and replace with milk (this shall avoid getting very soar during time of consumption; especially during summer)

Variations:

When it comes to innovative and experimenting, curd rice provides the most better platform than any so far I know in this word; you are your boss here; However some of the common variations & ideas as trigger...

• Replace rice: with vermicelli, leftover idilies (cut them to medium sized pieces)
• Fruits: Pomegranate, finely chopped apples, grapes (for lunch box use green one)
• Dry fruits & nuts: Cashew, raisins, almonds, peanuts
• Vegetables: grated carrot, fried potato (finely chop potato – sprinkle salt & chilli powder – deep fry and add to curd rice)
• Garlic: Slice garlic finely deep fry and add to curd rice
• Can replace chopped ginger with ginger juice (extraction)
• Not a sin to add pinch of turmeric powder during tempering to give a yellowish appearance (kids will like it)