Curd Rice

This recipe was shared with me by my dear friend Charu on What's app. Why I wanted it so urgently that she had to give it to me on chat ? The answer to that is a story:

One Saturday afternoon my dearest neighbour came home and shared with us (me and my husband) the story of her visit to an Indian store. My neighbour is a German lady and We live in Munich. She told me how she went to buy XYZ but when she did not get it, she thought she must not leave the shop without buying something. What she bought was a bottle of MTR Mango Avakali, which is a super spicy pickle from Andra Pradesh. She said that she could not even think of eating it again after the one attempt she had already made. So the bottle came to us.

That bottle of pickle was the reason I wanted to learn how to make curd rice.


Ingredients:

Rice- 1 cup
Water - to boil the rice
Curd
Full cream milk
Salt
Red chilly powder
Cucumber
Carrots
Onion
Tomatoes
Any other vegetable or fruit that you want to add

 Method:


Boil rice and throw away the extra water. Keep it to cool in a large pan.

Dice all the vegetables you wish to add.

Beat curd with little water and full cream milk. It should be not too thick not too liquidy.

When the rice is completely cool, add this mixture of  curd, milk and water to the rice. Mix well and add salt and red chilly powder.

Mix well and add cucumber, tomatoes, onions, carrots, anar, anything you like. Mix well and then in a little oil, fry some mustard seeds and add to this.

Mix well and keep it in the fridge for at least 2 hours before serving. It helps the rice to soak in the milk-curd mixture and the other flavours.

Serve cold with pickle

Extra:

When you are frying the mustard seeds, you can also add peanuts/curry leaves/ginger jullians/ or whole dry red chillies for an added twist.