Curd Rice

Curd Rice

Curd Rice best for summer treats.

Yield:  4 Serving

Ingredients:

            Rice                             1 Cup (Big)

            Onion                          1 (Small, Finely Chopped)

            Green Chili                  2 ( Cut into Length wise)

            Oil                               2 Teaspoon

            Ginger                         Very small Piece (Grated)

            Carrot                         1 Long  (Peeled and Grated)

            Salt                              As per taste

            Cumin Seeds               a pinch

            Mustard Seeds             a pinch

            Curry Leave                2 Block of leaves

            Pomegranate seeds      1/2 Cup

            Curd                            2-3 Cups

            Cilantro                       a small Bunch

Direction:

First soak the Rice with 1 ½ cup of water for 10 minutes and then clean it with 2-3 times by water. Pressure cook the rice with only 1 ¼  Cup of water for three whistle only. Adding too much of water will make Rice looks messy and less water will burn it in bottom. Chop Onion finely and grate Ginger ,carrot separately.Green chili cut into length wise.

For Tadaka, Heat the oil in Wok and once smokes start coming add Cumin and Mustard Seeds. Once the seeds added starts spurting add the curry leaves, ginger then onion. Stir till Onion turns golden Brown in color. 

Beat the curd until turn smooth.Open Pressure cooker and let rice to cool.After rice turn cool, we need to add the cooked rice with Curd and then add the Tadaka ,mix thoroughly with care as not to break rice

Garnishing with grated carrot ,Pomegranate seeds and Cilantro leave.