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Saturday, 30 August 2014

Curd Rice (South Indian Breakfast)

       
          This happens to be my comfort food. There is nothing like having a bowl of this humble curd rice for a simple lunch when time is a constraint. It is not only filling and soothing to your tummy, but it also tastes delicious with any pickle of your choice and papad. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this wholesome dish.

          






  • 1/2 cup rice, cooked till soft and mushy
  • 1 cup yoghurt, whisked
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2 whole dry red chilies, broken
  • 2 tbsp. roasted peanuts
  • few curry leaves
  • 1 tsp. urad dal (split black gram)
  • salt to taste
  • 1 tsp. coriander leaves
  • 1 tsp. gun powder (idli podi)





          Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.

          After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. Serve, garnished with coriander leaves and a sprinkle of gun powder.










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