Ingredients:
- ½ cup regular rice Or 100 grams rice
- 1.5 cups water for pressure cooking
- 1 cup fresh curd
- ¼ cup milk
- 1 green chili, chopped
- 1 teaspoon finely chopped ginger
- 1 teaspoon chopped curry leaves OR 4 to 5 curry leaves, chopped
- 1 tablespoon chopped coriander leaves
- 1 to 2 tablespoons pomegranate arils or some grapes for garnish
for tempering curd rice:
- 1 tablespoon sesame oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafoetida
Method:
cooking rice:
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rinse 1 cup rice a couple of times in water. then add the rice in a pressure cooker.
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add water. stir very well.
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pressure cook rice for 5 to 6 whistles or 10 to 11 minutes till the rice is cooked very well.
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when the pressure settles down on its own, remove the lid and check the doneness of rice. the rice has to be more softer than what we cook on a daily basis.
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with a masher, mash the rice. close the cooker and allow the rice to cool down.
making curd rice:
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when the rice gets cooled down, add fresh curd.
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mix very well and break lumps if any. you can either use the spoon or masher or your hands while breaking the lumps.
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now add milk. mix again very well.
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add finely chopped ginger and finely chopped curry leaves. instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
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next, add chopped green chilies and chopped coriander leaves.
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add salt. mix very well. keep aside.
tempering curd rice:
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heat a small pan or tadka pan and add sesame oil in it.
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when the oil becomes hot, add mustard seeds.
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let the mustard seeds crackle. now add asafoetida.
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remove from flame and pour the tempering to the curd rice. again mix very well.
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serve curd rice topped with a few coriander leaves or pomegranate arils or grapes. you can skip the fruits too and just serve curd rice plain.