Cool Curd Rice Recipe - Cooking Index
Cool Curd Rice Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Rice |
| 1/2 cup | 118ml | Curds |
| 1 cup | 237ml | Milk |
| 2 | Green chillies | |
| 2 | Curry leaves | |
| 1 tablespoon | 15ml | Chopped coriander |
| 5 | Cashewnuts halved - (5 to 6) | |
| 1/2 teaspoon | 2.5ml | -- |
| 1 | Dal | |
| 1/2 teaspoon | 2.5ml | Urad dal - (black gram) |
| 1/2 teaspoon | 2.5ml | Mixed mustard and cumin seeds |
| 1/2 tablespoon | 7.5ml | Oil or ghee |
| 1 | Asafoetida |
Boil the rice and drain excess water when done. Cool after separating
grains.
Heat oil in a small pan and add cashews and dals, seeds, chillies halved,
curry leaves and asafoetida.
When they splutter transfer to the rice. Take care not to burn the
seasoning.
Add curd, milk, coriander. Mix well and cool in fridge for an hour before
serving.
Source:
Lite and Luscious Cuisine of India by Madhu Gadia, M.S.
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