Curd Rice

Leftover rice flavoured with spices, makes it a satisfying dish.

1. In a pan mix curds, sugar, salt, turmeric and red chilli powders. Mix well. Add the cooked rice.
2. On a low flame, heat oil in a ladle for tempering. Add mustard seeds. As they start to crackle, add the bay leaves, green chillies and asafoetida.
3. Add the tempering to the curd - rice mixture. Gently mix well. Cook for a few minutes. Garnish with coriander leaves. Serve hot.
4. Additional Note: Tempered rice can also be prepared without curds. To the tempering add cooked rice and spices.

Serves : 3-4 Ready In : 10 Minutes Level : Easy Tithi : No Cuisine : South Indian

Ingredients

• 2 cups cooked rice (separated)
• 1/4 teaspoon red chilli powder
• pinch of Turmeric Powder
• pinch of asafoetida
• 1/4 teaspoon mustard seeds
• 2 green chillies (small pieces)
• 3 bay or curry leaves
• coriander leaves (finely cut)
• 3/4 teaspoon sugar (optional)
• 3 teaspoons oil
• 3/4 cup curds (beaten)
• salt to taste

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