Friday, February 17, 2012


SERVES: 2 people

  • Boiled Rice - 2cups
  • Thick yogurt - 2 cups
  •  Ginger paste - 1/2tsp
  • Green chilly paste -1/2tsp
  • Sugar -1/2tsp
  • Salt to taste
  • Oil -2tsp
  • Mustard seeds -1/2tsp
  • Cumin seeds -1/2tsp
  • Curry leaves -5
  • Dry red chillies -2 to 3
  • Asafoetida - a pinch
  • Raisins -10 to 12
  • Green grapes - few

  • Boil the rice till soft and keep it aside to cool.
  •  In wide vessel, add  thick yogurt, green chilly paste, ginger paste, sugar and salt.
  • Mix all the ingredients well .
  • Add boiled  rice to the yogurt  and stir well.
  • Check for the salt, add if needed.
  • Heat the pan on medium flame, add oil.
  • When oil heats up, add mustard seeds , cumin seeds and let it splutter.
  • When done, add asafoetida, dry red chillies and curry leaves.
  • Add this seasoning to the yogurt -rice mixture and stir well.
  • Now the curd rice is ready to serve.
  • Garnish curd rice with raisins and green grapes.
  • Curd rice can be served with mango or  sweet lemon pickle.

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