Ingredients
The following ingredients have 4 Servings
- 3/4 cup short grained rice (ponni/ sona masuri)
- 1/2 cup boiled and cooled milk
- 1 cup fresh curd (well whisked)
- salt (to taste)
- 2 teaspoons sesame oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 15 curry leaves
- 1/2 teaspoon ginger (peeled and minced)
- 2 green chilies (slit)
- 1/4 cup grated carrot
- 10 green grapes
- 10 black grapes
- 1/4 cup pomegranate pearls
Instruction
- Pressure cook 3/4 cup rice with 3 cups of water for 3-4 whistles. The rice should be mushy. You can also mash the hot rice a bit. Allow the rice to reach room temperature.
- Boil and cool 1/2 cup milk to room temperature. Whisk 1 cup curd very well.
- Mix rice, milk, curd and required salt. Mix very well with a ladle.
- Heat 2 teaspoons sesame oil in a pan. Temper with mustard seeds, urad dal, chana dal, green chilies and curry leaves. You can also add minced ginger.
- Add the tempering to the prepared rice. Also add grated carrots, pomegranate, grapes and mix well. Serve curd rice immediately.
