Many people tend to eat Moong Dal Khichdi during the monsoon to avoid stomach troubles by keeping their appetite light. For me, Moong Dal Khichdi is something I eat less often, but yes, when it comes to Curd Rice, it’s a completely different scenario; I enjoy it all year round and even have it for breakfast if available. By the look of it, Curd Rice definitely appears more appealing to the eyes and palate. I like to add crisp fried cashews to the tempering, which boosts the flavour profile. I make it more fragrant by using sesame oil instead of any other (my kid loves it, and so does my Shih Tzu – she is a huge fan of my Curd Rice). This is a recipe from my college journal with a slight personal twist. At home, my cook tends to prepare it with fresh curd, whereas the traditional recipe also uses milk. Do try this version for a smooth flavour profile.
Ingredients: ( for 2 persons )
Rice – 200 gm
Fresh Curd – 300 ml
Milk – 200 ml
Salt – to taste
Ginger – 5 gm
Green Chillies – 5 gm
Kashmiri Red Chilli – 5 gm
Mustard seeds – 1/2 tsp
Cumin – a pinch
Asafoetida – a pinch
Cashewnuts – 10 gm
Curry Leaves – 1 sprig
Sesame Oil – 20 ml
Method:
1 ) Boil rice adding salt. Cool and set aside.
2 ) Mix with curd. Add boiled and cooled milk.
3 ) Chop green chillies and ginger finely.
4 ) Heat oil. Fry mustard seeds, cumin, cashewnuts, red chillies and asafoetida.
5 ) Add curry leaves and chopped ingredients. Saute for two minutes.
6 ) Remove from flame and add the rice curd mixture to the pan. Mix well and serve.
