INGREDIENTS:
Cooked rice - 1 Cup
Milk - 3/4 cup
Curd - 1 Cup
Grated carrot - 2 Tsp
Coriander leaves - 1 Tsp finely chopped
Salt - as needed
To temper:
Oil - 1/2 Tsp
Mustard seeds - 1/4 Tsp
Urad dhal - 1/4 Tsp Broken
Cumin seeds - 1/4 Tsp
Grated ginger - 1/4 Tsp
Red chillies - 2
Asafoetida - 2 pinches
Curry leaves - few
HOW TO MAKE:
Cook 1 cup rice with 2 1/2 cups of water and mash it well with the ladle. Allow it to cool. Once it get cooled add milk, curd and needed salt. Mix well and keep aside.
Heat oil in a pan splutter mustard seeds. Add cumin seeds, urad dhal, grated ginger, red chillies and asafoetida. Add curry leaves. Mix this seasoning in the mixed rice.
Add grated carrots and washed grapes if you want cut into pieces. Blend all the seasoning, grated carrot and grapes well.
Curd rice is ready :-)
TIPS:
Add finely chopped cucumber instead of grapes.
You can add channa dhal too for tempering.
Asafoetida is must for curd rice and it will give awesome flavour. Do not forget to add :-)
Do not add curd and milk when the rice is hot. Mash it well when it is hot then allow it to cool or mix the milk when it is little warm.
If you add milk and curd when it is hot the curd rice will get soar quickly.
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