- 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
rinse 1 cup rice a couple of times in water. then add the rice in a pressure cooker.
add water. stir very well.
pressure cook rice for 5 to 6 whistles or 10 to 11 minutes till the rice is cooked very well.
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.
with a masher, mash the rice. close the cooker and allow the rice to cool down.
making curd rice:
when the rice gets cooled down, add fresh curd.
mix very well and break lumps if any. you can either use the spoon or masher or your hands while breaking the lumps.
now add milk. mix again very well.
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.
next, add chopped green chilies and chopped coriander leaves.
add salt. mix very well. keep aside.
tempering curd rice:
heat a small pan or tadka pan and add sesame oil in it.
when the oil becomes hot, add mustard seeds.
let the mustard seeds crackle. now add asafoetida.
remove from flame and pour the tempering to the curd rice. again mix very well.
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.