Monday, 21 September 2015

Curd rice

Ingredients:
Cooked rice 3 cups
Yogurt (curd) 2 cups
Oil 1 tablespoon
Green chili 1
Mustard seeds or cumin 1/2 teaspoon
Curry leaves 10
Fresh pomegranate pearls 3-4 tablespoons
Fresh coriander 1-2 spoons
Salt to taste.



Method:

Place rice in a bowl, add yogurt and mix, add salt and mix well.

Chop green chili and coriander and add to rice.

Heat oil in a non-stick pan. Add the mustard (or cumin) seeds and curry leaves and let the seeds splutter.

Add the tempering to rice and mix.

Chill in refrigerator for 1 hour.

Sprinkle some pomegranate pearls on the top before serving.








Ingredients

  • Cooked rice
    2 cups
  • Yogurt (curd)
    1 cup
  • Milk
    1/4 cup
  • Oil
    1 tablespoon
  • Salt
    to taste
  • Green chilli
    1
  • Split skinless black gram (dhuli urad dal)
    1/2 teaspoon
  • Mustard seeds
    1/2 teaspoon
  • Asafoetida
    1/4 teaspoon
  • Curry leaves
    10-15
  • Fresh pomegranate pearls
    2 tablespoons
- See more at: http://www.sanjeevkapoor.com/Recipe/Andhra-Style-Curd-Rice-Sanjeev-Kapoor-Kitchen-FoodFood.html#sthash.9vHZlYGZ.dpuf

Ingredients

  • Cooked rice
    2 cups
  • Yogurt (curd)
    1 cup
  • Milk
    1/4 cup
  • Oil
    1 tablespoon
  • Salt
    to taste
  • Green chilli
    1
  • Split skinless black gram (dhuli urad dal)
    1/2 teaspoon
  • Mustard seeds
    1/2 teaspoon
  • Asafoetida
    1/4 teaspoon
  • Curry leaves
    10-15
  • Fresh pomegranate pearls
    2 tablespoons
- See more at: http://www.sanjeevkapoor.com/Recipe/Andhra-Style-Curd-Rice-Sanjeev-Kapoor-Kitchen-FoodFood.html#sthash.9vHZlYGZ.dpuf

Ingredients

  • Cooked rice
    2 cups
  • Yogurt (curd)
    1 cup
  • Milk
    1/4 cup
  • Oil
    1 tablespoon
  • Salt
    to taste
  • Green chilli
    1
  • Split skinless black gram (dhuli urad dal)
    1/2 teaspoon
  • Mustard seeds
    1/2 teaspoon
  • Asafoetida
    1/4 teaspoon
  • Curry leaves
    10-15
  • Fresh pomegranate pearls
    2 tablespoons
- See more at: http://www.sanjeevkapoor.com/Recipe/Andhra-Style-Curd-Rice-Sanjeev-Kapoor-Kitchen-FoodFood.html#sthash.9vHZlYGZ.dpuf

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