Curd rice is a perfect amalgamation of mild southern spices & mildly-tangy flavour of curd... Loaded with the goodness of probiotic elements, curd is a healthy ingredient to relish during summers. Curd rice is also the best home remedy for an upset stomach because it is easy to digest and works against bloating and indigestion. Consuming curd rice helps to restore healthy microbial balance.. which in turn helps in better digestion.Curd rice is beneficial for premenstrual cramps as well. Curd contains good source of protein. It is also a good antioxidant and has high contents of calcium.The probiotics in curd helps improve immunity and makes the body capable of fighting diseases. Curd can be a stress-buster and can lift your mood. According to studies, probiotic bacteria and good fats, both found in curd, can help reduce stress. The carbs in rice that helps the brain take up tryptophan to create serotonin (these are the essential amino acid found in curd) which helps regulate your mood, build emotional stability, reduces anxiety levels, and even makes us more focused.
The rice used in the recipe is Indrayani rice which has excellent source of vitamins and minerals like niacin, vitamin D, calcium, fiber, iron, thiamine, and riboflavin. These long and broad rice are sticky when cooked ... but adds the perfect texture & taste to our curd rice.
Curd rice is a fabulous recipe to use leftover rice also ... leftover rice soaked in warm milk overnight with a few scoops of curd mixed into it. Next morning you may keep it in fridge ... and add the tempering just before serving. Do check the sourness of the curd ... if less sour you may add in more curd & if more sour add in little milk. I like my curd rice chilled with a fresh warm tempering.
Ingredients :
1 cup cooked (any white rice) or Indrayani rice (fresh / leftover)
2 - 2.5 cups warm milk
2 tblsp curd
salt to taste
1/2 tsp ginger grated
2 green chilli chopped
few finely chopped coriander leaves
1/2 cup curd or milk (optional)
Pomegranate seeds for garnishing
For tempering :
1 tblsp ghee
1 tsp mustard seeds
2 pinches asafoedita
1 sprig curry leaves
1 dry red chilli broken
Method :
1. Add 2 cups of warm milk to the fresh or leftover cooked rice in a vessel. Add 2 tblsp curd to it mix well & keep overnight in a covered vessel.
2. Next day check the sourness of the curd. If less sour you may add 1/2 cup chilled curd to it & if too tangy you may add little chilled milk to it.
3. Now add salt as per taste, chopped ginger, green chillies & coriander leaves. Mix well.
4. For the tempering heat ghee in a pan. Add mustard seeds, asafoetida, curry leaves, broken dry red chilli.
5. When fried pour the aromatic seasoning over the curd rice. Garnish with pomegranate seeds. Curd rice is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma.
The rice used in the recipe is Indrayani rice which has excellent source of vitamins and minerals like niacin, vitamin D, calcium, fiber, iron, thiamine, and riboflavin. These long and broad rice are sticky when cooked ... but adds the perfect texture & taste to our curd rice.
Curd rice is a fabulous recipe to use leftover rice also ... leftover rice soaked in warm milk overnight with a few scoops of curd mixed into it. Next morning you may keep it in fridge ... and add the tempering just before serving. Do check the sourness of the curd ... if less sour you may add in more curd & if more sour add in little milk. I like my curd rice chilled with a fresh warm tempering.
1 cup cooked (any white rice) or Indrayani rice (fresh / leftover)
2 - 2.5 cups warm milk
2 tblsp curd
salt to taste
1/2 tsp ginger grated
2 green chilli chopped
few finely chopped coriander leaves
1/2 cup curd or milk (optional)
Pomegranate seeds for garnishing
For tempering :
1 tblsp ghee
1 tsp mustard seeds
2 pinches asafoedita
1 sprig curry leaves
1 dry red chilli broken
Method :
1. Add 2 cups of warm milk to the fresh or leftover cooked rice in a vessel. Add 2 tblsp curd to it mix well & keep overnight in a covered vessel.
2. Next day check the sourness of the curd. If less sour you may add 1/2 cup chilled curd to it & if too tangy you may add little chilled milk to it.
3. Now add salt as per taste, chopped ginger, green chillies & coriander leaves. Mix well.
4. For the tempering heat ghee in a pan. Add mustard seeds, asafoetida, curry leaves, broken dry red chilli.
5. When fried pour the aromatic seasoning over the curd rice. Garnish with pomegranate seeds. Curd rice is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma.
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