Mamta's Kitchen - A Family Cookbook





Curd Rice

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On 23/08/2006 12:08pm, Anoushka wrote:

Hi

Couldnt find the receipe for Curd Rice on your site.

Can I browse the receipes for category from some link or Search is the only option?

Thanks

On 23/08/2006 12:08pm, Anoushka wrote:

Sorry for the duplicate post. happened by mistake.

On 23/08/2006 12:08pm, Mamta wrote:

Hello Anoushka

Don't worry about the double posting, it happens sometimes. I am sure kavey will delete it whaen she sees it.

No, I don't have recipe for curd rice. By this I suppose you mean Doi Bhat (Yoghurt Rice). I will ask my sister in Delhi, she used to live in Calcutta and may have a recipe for it.

Do remember that dahi/dohi is not known as curd outside India. It is yoghurt or yogurt.

Mamta

On 23/08/2006 02:08pm, Anoushka wrote:

I am not sure but Curd Rice is a South Indian receipe and in indian restaurants menu its called Curd rice only. Its a tasty and healthy dish.

On 24/08/2006 09:08pm, Mamta wrote:

Hello Anoushka

here is the recipe for Curd rice. If you make it, let me know how it comes. The recipe is from my eldest niece, who lives in USA. She is an excellent cook.

Curd Rice

Shalini Mahajan

serves 4

6 cups of cooked white rice, slightly warm

2 cups of plain non-fat yoghurt

2 green chillies, chopped finely

1 tsp red chilli powder

2 tsp coriander leaves, chopped finely

1 small piece grated ginger

A pinch of hing

1 tsp mustard seeds

1-2 tsp each dry dhuli chana/urad dals

1 dry red chilli, cut into 1/4" pieces

10-15 fresh curry leaves

Salt to taste

1 tbsp cooking oil

1 small onion, finely chopped (optional)

Add the green chillies, red chilli powder, coriander leaves and ginger to the yogurt and mix well with a spoon. Do not use a blender or the yogurt will get runny.

Heat 1 tbsp oil in a pan. When it gets close to smoking hot, turn the heat to medium-high and add the dals. Fry for half a minute then add onions and fry for another minute.

Add the mustard seeds, hing, cut dry red chilli, and curry leaves. When the seeds pop, remove from heat. Take care not to burn the seasoning.

Add the rice and salt and mix well.

Add the yogurt. The pan or the rice should not be too hot when the yogurt is added or the yogurt may curdle. Mix well and serve immediately.

Tastes good with any hot pickle or curd chillies - see below.

Additional Tips

The chana/urad dals add an interesting crunch to the rice. Do not wash the dals. They should be used dry.

I always cut the curry leaves into thin strips with a pair of scissors just before using. This gives better flavor, it looks pretty at the same time that they tend to disappear in the dish so you don't get a strong burst of flavor if a whole leaf comes into your mouth by accident.

Some people add 1/2 cup milk to the rice together with the yogurt. I don't find this necessary.

Optional: Add 1/2 cup finely chopped cucumber, 1/2 cup quartered grapes, 1/2 cup pomegranate seeds before serving. Mix well.

The rice will soak all the yogurt and it may become dry if left for more than a couple of hours. If this happens, add some more yogurt before serving.

Curd chillies are hot green chillies that have been soaked in yogurt and dried. Because of the soaking, most of the heat dissipates. Frying them before serving reduces the heat even further. We had them in Kerala recently with curd rice and they tasted sooo good. I even bought some to bring back with me. They can be bought readymade or if you don't find them you can make them using the recipe below.

Curd Chilli pickle

To one kg of green hot chillies(small) add 5 tsp salt, 2 cups of very sour curd and 1 cup tamarind pulp and leave it for one week, stirring well once a day. Then dry compltely in hot sun or oven. Fry before serving. This tastes excellent with curd rice.

On 27/08/2006 08:08am, Joe wrote:

I had this rice dish when we went to Kerala in India a last year. It is very nice and I will certainly try the recipe on this site.

Thank you for many nice recipes which I already use regularly.

Joe

On 18/04/2007 07:04am, JL wrote:

Hi

I like the sound of this recipe but have just one question. The recipe calls for a 'pinch of hing'. What is another name for 'hing' please

Ciao

JL

On 18/04/2007 04:04pm, Mamta wrote:

Hello JL

Hing/heeng is asafoetida, a pungent smelling resin frequently used in Indian cooking, specially in vegetarian cooking.

Mamta

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