The weather has already started to become very hot and looks like summers are just round the corner. This curd rice has become my fav summer recipe and every year, the warm months see a lot of this dish on my lunch table. What’s your fav summer recipe? Ingredients
1/2 cup Short Grain Rice
1/2 cup Curd
1/4 cup Milk
2 tbsp Carrot Grated
Salt to taste
2 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
10-12 Curry Leaves
1 tsp Urad Dal
1/2 tsp Ginger Grated
1 Dry Red Chilli Broken
1 tbsp Fresh Coriander Chopped
Wash the rice and cook with 1 and 1/2 cup of water until cooked. Rice should be mushy.
Bring the rice to room temperature.
Add curd, milk, carrot and salt and mix well.
Slightly mash the rice using using your hands.
Heat oil in a pan.
Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
Add urad dal, ginger and dry red chillies and fry until dal turns slightly brown.
Pour the tempering over curd rice and mix well.
Garnish with fresh coriander and pomegranate seeds.