Curd Rice

Summers are almost reaching an end and we are eagerly awaiting the monsoons... Nevertheless I am posting a summer special here.

curd rice is generally part of everyday meal, where we just mix rice and curd and have with some pickles. But when curd rice is packed for lunch or travel/picnics, it is done little differently and here goes the recipe.



Ingredients:
Cooked Rice - 2 cups
Curd - 1 cup
Milk - 1 cup
Green chilly - 1 (finely chopped)
Ginger - 1/2 inch piece (finely chopped)
Salt - to taste

To temper:
mustard - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp
curry leaves - few
red chilly - 1
oil - 2 tsp

Method:

• Mash the cooked rice very well with the back of a flat ladle. 
• Add green chilly, salt, and milk and mix well. 
• Finally add the curd and mix well.
• Heat a pan with oil, add mustard seeds, when they crackle add the urad dal and channa dal and fry till brown. 
• Lastly add red chilly and curry leaves. Pour this over the curd rice and mix well.

Curd rice is ready!!! Serve this with nice spicy pickle and with some fried spicy vegetables.