Curd rice is a popular South Indian dish and very easy food to make. It tastes great with pickle or potato fry or simple kootu. If curd rice is made with fruits and nuts it's called as Bagala Bath. My husband is a big fan of seasoned curd rice, he'll be very happy even if I temper with mustard and curry leaves alone. Me too!!
Curd has a semi solid and creamy consistency. Curd helps you beat the heat in tropical countries. It's a diary product with the following health benefits like instant relief from diarrhea and dysentery, enhances digestion, zero carbs, sugar and trans fat.
- Sona masoori - 1/2 cup
- Curd/ Yogurt - 1/2 cup
- Milk - 1/2 cup
- Mango (finely chopped) - 2tbsp
- Carrot (finely chopped) - 1tbsp
- Cilantro (finely chopped) - 1tbsp
- Green Chilli (finely chopped) - 1
- Ginger (finely chopped) - 1tsp
- Salt - as needed
- Oil - 2tsp
- Mustard - 1tsp
- Urad dhal - 1tsp
- Asafoetida - pinch
- Curry leaves - few
- Wash the rice and pressure cook with 1 & 1/2 cups of water for 4-5 whistles in medium flame. Once done immediately mash the rice well and add hot boiling milk, mix well. Add more water if needed. Allow the rice mixture to cool down.
- Now add curd along with salt, all the chopped ingredients one by one.
- Then temper with the items given under 'to temper' table and mix well.
- You can add cashew nuts, dry grapes, cucumber, pomegranate, grapes, apple etc. It's your call.
- If your preparing for occasions then add butter for creamy and rich flavor.
- While tempering you can also add red chillies, that also gives a nice flavor to the recipe.
- Before adding curd, ensure the rice is cooled down, because it tends to cause curdling when rice is hot. This will cause the killing of bacteria in the curd, which will not be comfortable to the tummy!
- Always add hot milk to the rice.
- If you are packing for lunch then add more milk and less curd, which will prevent the rice turning too sour/tangy.
- If packing for kids, avoid green chilli.