Curd Rice

Summers always demand for light and refreshing food. Indian summers are specifically very tough as the temperature soars to the upper 40s in most parts of the country. So the best way to cool your body with something healthy, tasty and satisfying is Curd Rice.

This dish is mostly prepared in south India and since I am a big fan of south Indian cuisine, I thought of making this on a warm day as lunch. It aids in digestion and is very flavorful for the palate. I generally make this with leftover rice. It is a very simple recipe and a great meal for lunch or dinner.

Ingredients:

Cooked rice- 2 cups

Plain curd- 1.5 cups

Salt- to taste

Oil- 2 tbsp

Peanuts- 2 tbsp

Mustard seeds- 1.5 tsp

Curry leaves- 8-10

Roasted cashews- 6-8 (cut in half)

Chana Dal- 1 tsp

Urad dal- 1 tsp

Chopped green chilli- 1.5 tsp

Dried red chilli- 2

Method:

1. Mix curd, salt and rice together.

2. Heat oil in a pan and fry peanuts and keep it aside.

3. In the leftover oil, add mustard seeds, chana dal, urad dal, cashews and let them roast for a minute on medium heat.

4. Add green chilli, curry leaves and dried red chilli

5. Then add this tempering to the rice and curd mixture along with fried peanuts.

6. Refrigerate for half hour (add more curd if it becomes dry) or eat immediately.

You can also add grated carrots and pomegranate seeds for garnishing. That enhances the flavor even more. I garnished it with some beetroot and found out that when you mix beetroot in it, the light pink mixture tastes amazing too! Give it a try if you are a fan of curd rice like me.