• दही चावल | Curd Rice Recipe By Tarla Dalal
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    Curd Rice

    In South India, the Kheer and mithai are served at the start of a meal. It is the Curd Rice that comes at the end, as a flavourful and soothing finish to a traditional spread. At the same time, it is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma.

    Many people consider Curd Rice to be the best dish to carry along to school, work or travel. Easy to make, this wholesome dish is made by mixing rice with curds and tempering it with mustard and green chillies. Allow the rice to cool slightly before adding the curds, to avoid the curds from splitting.

    Plain curd rice can be had accompanied with Lemon Pickle or Mango Pickle .

    Preparation Time: 5 mins Cooking Time:15 minute. Makes 4 servings (4 serving)

    2 ½ cups fresh curds (dahi)
    ¾ cup rice (chawal)
    Salt to taste
    2 tbsp oil
    1 tsp mustard seeds ( rai / sarson)
    2 tsp urad dal (split black lentils)
    6 curry leaves (kadi patta)
    1 tsp finely chopped green chillies
    2 tbsp finely chopped coriander (dhania)

    1. Wash the rice thoroughly and soak in enough water for 30 minutes. Drain and keep
    aside.
    2. Boil a vesselful of water in a deep non-stick pan. Add 1 tbsp of oil and salt.
    3. Cook on amedium flame for 10 to 12 minutes, while stirring occasionally.
    4. Drain and keep aside.
    5. Combine the rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato
    masher.
    6. Add the curds and salt, mix well and keep aside.
    7. Heat the remaining 1 tbsp of oil in a small broad non-stick pan add the mustard seeds
    and urad dal and sauté on a medium flame for 30 seconds.
    8. Add green chillies and curry leaves and sauté on a medium flame for 30 seconds.
    9. Add the tempering to the prepared curd-rice mixture and mix well.
    10. Add the coriander and mix well.
    11. Serve immediately or refrigerate for 1 hour and serve chilled.

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  • दही चावल | Curd Rice recipe by Tarla Dalal

    Recipe Link :- https://www.tarladalal.com/Curd-Rice-South-Indian-Curd-Rice-Recipe-32893r

    -------------------------------------------------------------------------------------------------------------------------------------------

    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
    Twitter | https://twitter.com/Tarla_Dalal

    Curd Rice

    In South India, the Kheer and mithai are served at the start of a meal. It is the Curd Rice that comes at the end, as a flavourful and soothing finish to a traditional spread. At the same time, it is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma.

    Many people consider Curd Rice to be the best dish to carry along to school, work or travel. Easy to make, this wholesome dish is made by mixing rice with curds and tempering it with mustard and green chillies. Allow the rice to cool slightly before adding the curds, to avoid the curds from splitting.

    Plain curd rice can be had accompanied with Lemon Pickle or Mango Pickle .

    Preparation Time: 5 mins Cooking Time:15 minute. Makes 4 servings (4 serving)

    2 ½ cups fresh curds (dahi)
    ¾ cup rice (chawal)
    Salt to taste
    2 tbsp oil
    1 tsp mustard seeds ( rai / sarson)
    2 tsp urad dal (split black lentils)
    6 curry leaves (kadi patta)
    1 tsp finely chopped green chillies
    2 tbsp finely chopped coriander (dhania)

    1. Wash the rice thoroughly and soak in enough water for 30 minutes. Drain and keep
    aside.
    2. Boil a vesselful of water in a deep non-stick pan. Add 1 tbsp of oil and salt.
    3. Cook on amedium flame for 10 to 12 minutes, while stirring occasionally.
    4. Drain and keep aside.
    5. Combine the rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato
    masher.
    6. Add the curds and salt, mix well and keep aside.
    7. Heat the remaining 1 tbsp of oil in a small broad non-stick pan add the mustard seeds
    and urad dal and sauté on a medium flame for 30 seconds.
    8. Add green chillies and curry leaves and sauté on a medium flame for 30 seconds.
    9. Add the tempering to the prepared curd-rice mixture and mix well.
    10. Add the coriander and mix well.
    11. Serve immediately or refrigerate for 1 hour and serve chilled.