Ingredients
- Rice - 1 cup
- Milk - 1/2 liter
- Fresh curd - 1 cup
- White butter - 1 tablespoon
- Salt - 1 teaspoon
- Hing - 1/2 teaspoon
- Oil - 2 tablespoons
- Mustard - 1 teaspoon
- Urad dhall - 1 1/2 teaspoons
- Curry leaves - handful
- Green chillies - 4 nos (slited ones)
- Preserved chillies / Milagai vatral / Moor milagai - 8 nos
- Ghee - 2 tablespoons
- Cashew nuts - 15 no
- Coriander leaves - handful (finely chopped)
Method
- Cook rice with milk for 4 - 5 whistles in a pressure cooker. Mash the rice. Mix with salt and hing.Keep it aside for 10 - 15 minutes
- Add white butter to the rice and mix well
- Fry cashews in ghee till golden brown and keep it aside
- In a separate kadai heat oil and allow the mustard seeds to splutter in it. Then add rest of the ingredients given under "Tadka"
- Add it to the cooked rice and mix well. Leave it for sometime
- Add curd just 1/2 hour before serving
- While serving garnish with cashews and coriander leaves
- Yummy curd rice is ready. Serve it Mango Pickle/ Vatha Kuzhambu, Ulli Theeyal
Variations
- Can also garnish with grated mango,carrot,cucumber pieces
- Can also add dried grapes while tempering
- Can also garnish with fruits like pomegranate and grapes
My daughter's favorite...adding butter will make it all the more yummy
ReplyDeleteAn alltime comfortable food.
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