Tamilian’s meal is not complete with out curd rice. Curd rice is not just mixing rice and curd. Read on to know how Iyengars make it an absolute delight.
- Rice – 1 cup
- Milk – 2 cups (boiled and cooled)
- Fresh curds – 2 tablespoons
- Salt – 1/2 teaspoon
- Green chillies – 2 nos (cut into small pieces)
- Curry leaves – 1 twig finely chopped
- Fresh cream – 2 table spoons
- Hing – a pinch
- Ginger – 1/2 teaspoon (finely chopped)
- Pomegranate – 2 tablespoons
- Seedless grapes – 10 nos ( cut into 2 pieces )
- Cashew – 4 nos (cut into pieces)
- Oil – 1 teaspoon
- Mustard – 1/2 teaspoon
- Wash the rice and cook in a pressure cooker with* 2 and1/2 cup water.
- Transfer the rice to a deep container and mash when still hot, adding a little milk as you mash.
- Slowly add the remaining milk as you keep mixing. Allow to cool for 5 minutes.
- Add curds, salt and cream and mix well.
- Heat oil in a small kadai, add mustard seeds. when it crackles add curry leaves and green chillies.
- Add the seasoning,hing, cashews, ginger and fruits and mix well.
- Serve with a pickle of your choice.
* The rice should be over cooked so that it can be mashed well.
If the rice soaks up all the milk, more milk can be added.
Cashews are raw and not fried.
Red chillies can also be used or seasoning.
The fruits are optional as they may not be available through out the year.