Ingredients:
– 2 cups cooked rice (soft and slightly mushy)– 1 cup curd (yogurt)
– 1/4 cup milk (optional, to tone down sourness)
– 1 tsp mustard seeds
– 1 tsp urad dal
– 1–2 green chilies, chopped
– 1 tbsp grated ginger
– 8–10 curry leaves
– 1 tbsp oil
– Salt to taste
– 1 tbsp coriander leaves (optional)
– Pomegranate seeds/grated carrot for garnish (optional)
Instructions:
1. Mash the cooked rice slightly while warm. Add curd and milk. Mix well.
2. Add salt and combine.
3. Heat oil in a small pan. Add mustard seeds, urad dal, green chilies, ginger, curry leaves. Sauté briefly.
4. Pour the tempering over the rice-curd mix. Stir well.
5. Garnish with coriander, pomegranate seeds, or carrot.
6. Serve chilled or at room temperature. Ideal as a cooling summer dish.
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