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Curd Rice
Curd Rice

Before you jump to Curd Rice recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.

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Beans–believe it or not–are super great for your heart. The after effects of eating beans might not have a pleasant smell, but they’re good for your body. It doesn’t mean, however, that merely eating beans will undo the bad effects of consuming junk foods or make your heart better by magic. What is true, though, is that putting green beans on your green salad rather than chicken or eating soy burgers instead of beef hamburgers is a great course of action to take. Fortunately, beans have a very good taste and you never know, you may prefer them to your hamburgers and chicken.

There are lots of foods you will find that that are great for your body. To be sure, the foods cited in this article can help your body in numerous ways. They are particularly terrific, though, for keeping your heart as healthy as it can be. Begin consuming these heart-healthy foods each day. Your heart will thank you for it!

We hope you got benefit from reading it, now let’s go back to curd rice recipe. To cook curd rice you need 13 ingredients and 13 steps. Here is how you do that.

The ingredients needed to make Curd Rice:
  1. Use 1/2 cup regular rice
  2. Take 1.5 cups water for pressure cooking
  3. You need 1 cup fresh curd Or 250 grams curd (yogurt or dahi)
  4. Get 1/4 cup milk OR 62.5 ml milk
  5. Get 1 green chilli chopped (hari mirch)
  6. Prepare 4-5 curry leaves, chopped (kadi patta)
  7. Provide 1 tablespoon chopped coriander leaves (dhania patta)
  8. You need 1 shimla mirchi chopped
  9. Provide 1/2 carrot chopped
  10. Prepare 1/2 teaspoon mustard seeds (rai)
  11. Get 1/2 teaspoon urad dal (husked and split black gram dal) - optional
  12. Prepare 5-6 curry leaves - chopped or kept whole
  13. Get 1/8 teaspoon asafoetida (hing)
Instructions to make Curd Rice:
  1. Rinse ½ cup rice a couple of times in water. then add the rice in a 2-litre pressure cooker.
  2. Add water. stir very well. - pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
  3. When the pressure settles down on it's own, remove the lid and check the doneness of rice. the rice has to be more softer than what we cook on a daily basis.
  4. With a spoon or masher, mash the rice. close the cooker and allow the rice to become lukewarm or come at room temperature.
  5. Take pan add some oil after oil get heating add Carrot and capsicum and some salt. Saute for 5 minutes.
  6. When the rice becomes lukewarm or comes at room temperature, add fresh curd and milk.
  7. Mix again very well and break lumps if any. you can either use the spoon or masher while breaking the lumps.
  8. Add curry leaves, chopped green chilies and chopped coriander leaves. Add capsicum and carrot fry. - (instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering) add salt and mix very well. keep aside.
  9. Heat a small pan or tadka pan and add sesame oil in it. you can use peanut oil or sunflower oil instead of sesame oil.
  10. When the oil becomes hot, lower the flame. add mustard seeds. - let the mustard seeds crackle. - then add urad dal. urad dal is optional and can be skipped.
  11. Fry on a low flame stirring often till the urad dal becomes golden. - lastly add the add curry leaves and asafoetida. mix very well.
  12. Switch off the flame and immediately pour the tempering in the curd rice mixture. again mix very well.
  13. Serve south indian curd rice topped with a few coriander leaves or pomegranate arils or grapes. you can skip the fruits too and just serve curd rice plain. you can also serve with fried sun dried green chillies or south indian mango pickle

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