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Curd Rice
- (Serves 6)
For Minced Meat
Ingredients
1. 2 cups wellcooked fine grained rice.
2. ½ cup curds (not too sour).
3. 1 dsp. Milk; ½ tsp. Butter, 1/8 tsp. Asafoetida, fried in oil and powdered
Salt to taste.
4. 1 tsp. Gingelly oil.
5. ½ tsp. Mustard seeds, 2 green chillies, sliced, ½ tsp. Finely chopped ginger,
1 dry red chilli, quartered, A few curry leaves.
6. 1 tsp. Grated carrot or finely chopped green mango with skin (optional).
Method
Mix together rice, curd, milk, butter, asafoetida and salt. Heat gingelly oil and fry mustard, green chillies, ginger, red chilli and curry leaves. Pour this seasoning into the rice, while it is still warm. Mix well.
Curd rice can be garnished with 1 tsp. Of fresh grated carrot, 1 tsp. Finely chopped green mango with skin.
- (Serves 6)
For Minced Meat
Ingredients
1. 2 cups wellcooked fine grained rice.
2. ½ cup curds (not too sour).
3. 1 dsp. Milk; ½ tsp. Butter, 1/8 tsp. Asafoetida, fried in oil and powdered
Salt to taste.
4. 1 tsp. Gingelly oil.
5. ½ tsp. Mustard seeds, 2 green chillies, sliced, ½ tsp. Finely chopped ginger,
1 dry red chilli, quartered, A few curry leaves.
6. 1 tsp. Grated carrot or finely chopped green mango with skin (optional).
Method
Mix together rice, curd, milk, butter, asafoetida and salt. Heat gingelly oil and fry mustard, green chillies, ginger, red chilli and curry leaves. Pour this seasoning into the rice, while it is still warm. Mix well.
Curd rice can be garnished with 1 tsp. Of fresh grated carrot, 1 tsp. Finely chopped green mango with skin.
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