In South India, a lunch or dinner is incomplete without Curds.
Curd rice is a very popular and must dish for South Indians. Normally it is just plain rice added with curds.
But on special occasions & festivals curd rice is tempered and also added with fresh fruits which gives a lot of flavor and additional taste.
I usually temper it , garnish it with coriander and add pomegranate & grapes during seasons.
It also tastes good with just tempering & garnishing. This is made along with Bisibele Baath OR Puliyogre because it gives a taste of coolness after a spicy dish.
In Karnataka it is called BakalaBaath and also made as Dadhyodhanam in South Indian Temples (for prasaadam).
Prep Time : 15 Mins
Serves : 2
Ingredients
- Pomegranate - 1/4 cup
- Seedless grapes , chopped - 4 tsp
- Curds / Plain Yogurt - 4 cups
- Cooked white rice - 3 cups
- Coconut - 2 tsp, grated
- Salt to taste
- Coriander leaves - 4 tsp, chopped
Seasoning :
- Oil - 2 tsp
- Green chillies - 1 or 2, chopped
- Mustard seeds - 1/2 tsp
- Moongdal / Paithuparppu - 1 tsp
- Red chillies - 1 ( optional)
- Asafoetida / Hing - 1/4 tsp
- Curry leaves - few
- Cashews (optional)
- Take a large bowl add all the ingredients
- Take a small pan heat oil and add mustard seeds , allow to splutter add moongdal
- Then add hing / asafoetida, green chillies fry till dal turns brown in color add curry leaves and cashews fry on low flame.
- Pour into bowl and mix well and serve
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