Curd Rice is very popular in the southern part of India. In Tamil Nadu it is so popular that this food is one of the chief offerings to the God in many Shiva and Vaishnava Temples which is later distributed as ‘prasadam’ (blessed food) to devotees.
- Cooked Rice – 1½ cups
- Fresh Curd – 2 cups
- Onion – 2 tbsp
- Cucumber – 2 tbsp
- Carrot – 2 tbsp
- Rai(Mustard Seeds) – 1 tsp
- Hing – ¼ tsp
- Urad Dal – 1 tbsp
- Green Chillies – 3-4(cut lengthwise)
- Salt – to taste
- Curry Leaves – 10-15
- Whole Red Chillies – 2
- Refined oil – 1 tbsp
- Coriander Leaves – to garnish
- Pomegranate Seeds – to garnish
- Mix the rice and curd together in a bowl.
- Add onion, cucumber and carrot, mix well and keep aside.
- Heat the oil in a broad pan and add the mustard seeds.
- When the seeds start crackling, add the whole red chillies, urad dal, curry leaves and green chillies and saute on a medium flame for 1 minute, while stirring continuously.
- Add hing, curd-rice mixture, mix well and cook on a slow flame for 1-2 minutes, while stirring continuously.
- Add salt, mix well and cook on a slow flame for another 1 minute.
- Curd rice is ready.
- Serve hot garnished with coriander leaves and pomegranate seeds.