Follow these steps for perfect results
Raw Peanuts
roasted
Mustard seeds
Green Chillies
finely chopped
Milk
Ginger
grated
Coriander Leaves
Dry Red Chilli
slit
Salt
Cumin seeds
Black Urad Dal
split
Chana dal
Cashew nuts
broken and roasted
Carrot
peeled and grated
Asafoetida
Hung Curd
Sunflower Oil
Rice
raw rice preferred
Curry leaves
Wash and soak rice for 20 to 30 minutes.
Add required water and salt to a cooker and cook the rice.
Fluff or mash the rice lightly.
Cool the rice completely.
Add curd to the cooled rice and mix well.
If using milk, add it and stir.
Heat oil in a tadka pan.
Add cashew nuts and groundnuts and fry until golden brown.
Add cumin and mustard seeds; when they splutter, add dals and fry until golden.
Add ginger, chili, and curry leaves.
When the curry leaves turn crisp, add hing and switch off the stove.
Add coriander leaves and grated carrots to the curd rice.
Pour the tempering over the curd rice and mix well.
Serve as a side dish or a light lunch.
Expert advice for the best results
Adjust the spice level by varying the amount of green chillies.
For a richer taste, use full-fat curd.
Ensure the rice is completely cooled before adding curd to prevent it from turning sour.
Everything you need to know before you start
15 mins
Can be prepared a few hours in advance.
Garnish with fresh coriander leaves and a sprinkle of roasted nuts.
Serve chilled or at room temperature.
Serve with a side of pickle or papad.
A refreshing accompaniment.
Discover the story behind this recipe
A staple comfort food in South Indian cuisine.
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