Ingredients
Cooked rice - 1/2 cup
Curd/yogurt - 1/2 cup, adjust as per taste and need
Milk - 1/2 cup, adjust as per taste and need
Curry leaves and coriander leaves for garnish Salt, hing as per taste
To Temper
Oil, Mustard seeds, urad dal and curry leaves as per need
Green chilly - 1, chopped finely
Ginger - 1 inch piece, chopped finely
Cashews - few, broken into small pieces (optional)
Method
Take the cooked rice in a wide bowl. The rice should be hot enough to handle. Mash it well with the back of the laddle or spoon. Add the boiled milk and mix well without any lumps. Once it is cooled add the curd and salt and mix well. You can also add a little bit of water if required. The consistency should not be very thick nor too watery.
Now do the tadka with the tempering ingredients and add this to the curd rice. Garnish with chopped curry leaves and coriander leaves.
** Adjust the ratio of curd, milk and water as per your taste and consistency. If you like a tangy taste increase the quantity of curd and lessen milk/water. If you are packing for lunch box, add more milk and less curd.
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