Open the Tiffin box of any student in South India and chances are, it would have been packed with CURD RICE. This simple looking simple tasting rice variety has been worked upon by me and I have tried variations with great success. Curd Rice which I used to pack in my son's lunch box won him ardent followers in his software company. Today I am reproducing one of the variations. You too can try this and win hearts.
(New) 3/4 cup
New rice as usual. If you do not have new rice, use old rice and pressure
cook using more water than usual to ensure that the cooked grains are very
soft. Hard grains of rice rob the charm of Curd rice. Cut chilli in thread
thin slices, grate ginger, cut onion in very small pieces of 1/4 cm size,
prepare fruits of choice (don't mix two fruits). Pluck Kothumalli and Rose
petals .Set aside all the ingredients. When the rice is sufficiently cold,
add fresh curds, and all the ingredients except Mustard, red chillies,
Rose petals Curry leaves and Kothumalli. Mix thoroughly. Taste for salt
now. Take oil in a tampering Ladle and heat. Add mustard and red chillies.
When mustard starts popping out, add curry leaves and immediately pour the
temperings on Curd rice. Stir and mix again. If you are going to serve
curd rice immediately after tampering, it is not necessary to add milk.
But if you are serving it after about an hour or more, add milk about ten
minutes before serving. This would avoid souring of curd rice. Decorate
the rice with Rose petals and Green Kothumalli . You must have noticed
that I have not added asafoetida to tempering.
Asafoetida tastes wonderful
when added raw in Curd rice. Same is the case about raw onions which you
have added in curd rice.
|Thanks to all the
for making this happen