Traditional Curd Rice
Rice

Traditional Curd Rice

Soft rice blended with fresh curd, crunchy vegetables, coriander, and a fragrant mustard curry leaf tempering.

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Ingredients

  • 100 g Cooked Rice
  • 100 g Curd
  • 2 g Mustard Oil
  • 10 g Carrot grated
  • 15 g Cucumber chopped
  • 1 g Mustard seeds
  • 1 tsp Finely chopped coriander leaves
  • 1 g Ginger, grated
  • 2 g Curry leaves
  • 1 g Green chili chopped

Preparation Method

  1. Cook the rice until soft. Allow it to cool completely to room temperature.
  2. Mash the cooled rice slightly and gently mix it with fresh curd containing live cultures.
  3. Stir in grated carrot, cucumber, and coriander leaves.
  4. Heat oil in a small pan. Add mustard seeds, curry leaves, green chili, and grated ginger. Let them splutter, then remove the pan from the heat and allow the tempering to cool to room temperature.
  5. Pour the cooled tempering over the curd rice mixture. Add salt and gently mix well.
  6. Serve immediately or keep chilled until serving. Avoid heating the prepared curd rice, as higher temperatures can reduce the viability of live probiotic cultures.