Curd rice is close to every south Indian’s heart, especially for the Brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes. Here Ananda provides a simple and easy Curd Rice recipe.
Combine the rice and curds together in a bowl and keep aside.
Heat the oil in a kadai and add the mustard seeds.
When the seeds crackle, add the cumin seeds, Urad dal, green chillies, curry leaves and asafetida and sauté on a medium flame for a minute while stirring continuously.
Add the rice-curds mixture and salt mix well and cook for another minute. Serve hot garnished with coriander.
Cholesterol 0 mg
Sodium 61 mg
Carbohydrate 22 g