Home-cooked recipes are always special; I have learned this special dish from my Mom.
Ingredients
- 1/2 Bowl White Indrayani
- 1 Bowl Curd
- For the Tempering
- 1 Tbsp Cooking Oil
- 1/2 Tsp Cumin
- 1/2 Tsp Mustard
- 1/2 Tsp Hing
- 1/2 Tsp Urad Dal
- 1 Dry Red Chilli
- 1 / 2 Green Chilli
- 2 Curry Leaves
Preparation
Prep: 10 minutes
Cooking: 25 minutes
- Take ½ Bowl White Indrayani Rice, wash it and soak it for 20 – 30 minutes.
- Add soaked rice in a pressure cooker add 1 ½ glass water and Black salt as needed. Cook it for 1 to 2 whistles. We need to soft cook the rice. when pressure releases naturally, mash the rice well.
- Cool the rice completely. Adding curd to hot rice will coagulate the curd.
- Add 1 cup fresh curd to rice. Mix until just combined.
- For the tempering – Heat 1 tbsp oil in a pan, ½ tsp mustard, ½ cumin, hing, 1 tsp Urad dal, 1 Red chilli sauté them until urad dal turns golden then add Chopped green chilli and curry leaves. switch of the flame.
- For the tempering – Heat 1 tbsp oil in a pan, ½ tsp mustard, ½ cumin, hing, 1 tsp Urad dal, 1 Red chilli sauté them until urad dal turns golden then add Chopped green chilli and curry leaves. switch of the flame.
- Serve curd Rice with papad or Pickle and Enjoy.