Tender and cold rice, coated with curd, tempered with mustard seeds and curry leaves, having the crunch of fried chana dal and urad dal!!! The freshness of this dish hits my head each time and leaves me wondering how a one-pot meal can be so refreshing as well as filling!?
I generally make curd rice recipe with leftover rice. And if I have planned to make it, I cook the rice a few hours before preparing curd rice. Basically, I don’t like the rice mushy but authentic curd rice has mushy rice. In fact, the rice is mashed for preparing this dish.
The yogurt or curd is the second main ingredient. The quantity of curd determines the consistency of the curd rice. Again, I don’t go authentic here… what I mean to say is my curd rice is a bit thicker than how it is supposed to be.
You can also add some veggies to this, such as grated carrot, etc. The tempering too can be customized by adding ginger, green chilies, fried dry fruits such as cashews, raisins, etc.
My family loves rice. So I often make for dinner and am often left with a lot of rice. So there are lots of recipes using leftover rice. One such recipe is tawa pulao. I often make extra rice because we to make tawa pulao. Nothing can beat the authentic tomato rice which is totally flavorful.
The best part about this recipe is that it needs no accompaniments. Serve it chilled.
1. In a large bowl mix 2 cup rice and 1 cup yogurt. The rice should be cooked and refrigerated. The yogurt should be well whisked
2. Add salt to taste and mix.
3. In a pan heat 1 tbsp oil.
4. Add 1 tsp mustard seeds. (Ignore the cumin seeds, they just got mixed up)
5. Add handful of curry leaves.
6. Add 1 tsp split and dehusked black dal (urad dal) and 1 tsp split chickpeas (chana dal).
7. Add 1 broken red chilli.
8. Add the tempering to the yogurt rice mix.
9. Mix well but gently.
10. Cover and refrigerate for 2 hours or more.
11. Bon appétit: Serve it chilled.
PREP TIME 15 minutes+3 hours refrigeration time
COOK TIME 05 minutes
TOTAL TIME 20 minutes + 3 hours passive time
1. In a large bowl mix 2 cup rice and 1 cup curds. The rice should be cooked and refrigerated.
The curds should be well whisked.
2. Add salt to taste and mix.
3. In a pan heat 1 tbsp of oil. Add 1 tsp mustard seeds, few curry leaves, tsp urad dal/split and de husked black gram dal, chana dal/split chickpeas and whole red chili. Let it splutter. Add to the curd rice mix.
4. Mix well but gently.
5. Cover and refrigerate for 2 hours or more.
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