Thursday, Dec 20 2007

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Cool Curd Rice

1 cup rice
1/2 cup curds
1 cup milk
2 green chillies
2 stalk curry leaves
1 tbsp chopped coriander
5-6 cashewnuts halved
1/2 tsp gram dal
1/2 tsp urad dal (black gram)
1/2 tsp mixed mustard and cumin seeds
1/2 tbsp oil or ghee
1 pinch asafoetida

Method

Boil the rice and drain excess water when done. Cool after separating grains.

Heat oil in a small pan and add cashews and dals, seeds, chillies halved, curry leaves and asafoetida.

When they splutter transfer to the rice. Take care not to burn the seasoning.

Add curd, milk, coriander. Mix well and cool in fridge for an hour before serving.

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