Ingredients:
- Cooked rice 1 cup
- Curd ¾ cup
- Chopped coriander leaves 1 tbsp
- Mustard seeds ½ tsp
- Cumin seeds ½ tsp
- Urad dal (black gram dal) 1 tsp
- Asafetida, a pinch of
- Dry red chilies 1 or 2
- Curry leaves 8 to 10
- Oil 1 to 2 tsp
- Salt to taste
Method:
- Mix curd into the rice.
- Add salt per taste. Add finely chopped coriander leaves. Mix well and set aside.
- Heat oil in a small pan. Add mustard seeds. When they start popping in the oil add cumin seeds. Add urad dal and fry till light brown. Add asafetida and fry for a minute. Add dry red chilies and curry leaves. Fry for a while.
- Now it’s ready to add to rice.
- Mix well and serve chilled.
PS: One grated raw carrot and about one-half peeled and chopped cucumber can also be added to make it a highly nutritious dish.
Sounds yummy. Looking forward for more recipes……….
Do they really add asafoetida in curd rice?
It seems they do at least as per my wife who blogged the recipe and she is a very good cook. The curd rice she makes does come out very well I can say from my own personal gastronomical experience.