Thursday 30 January 2014

2 cups cooked rice
2 cups fresh curds (dahi)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta) chopped
1 green chilli, finely chopped
1" piece ginger grated
a pinch of asafoetida (hing)
salt to taste

  1. Heat the oil in a pan and add the mustard seeds.
  2. When the seeds crackle, add the urad dal, curry leaves and green chilies,grated ginger and sauté on a medium flame for 1 minute, while stirring continuously.
  3. Add the asafoetida, and rice and mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
  4. Add the salt, mix well and cook on a slow flame for 1 minute.
  5. Serve hot along with curd and garnish with coriander.
You can combine rice and curd together and then make a tempering of rest of the ingredients and pour the tempering on  the mixure or cook the mixture in tempering for 1 to two minutes.

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