Nothing beats the heat like yogurt rice, it is light on the tum, aids digestion and great way to utilize leftover rice. Yogurt is called curd back home and this is a south indian recipe that has found its way into our hearts and kitchen.
Here is my take on Curd Rice, I hope you enjoy it as much my little (ok, not so little any more) girls and I do. For the elder one, I make the same sans nuts so we can all enjoy it together.
Prep Time: 5 Mins
Cooking Time: 10 mins
Recipe Level: Easy
Spice Level: Mild
Shelf Life: Eat fresh/ refrigerate in a air tight jar
Serving Suggestion: With cucumber and papadum
A sauce pan, a fry pan, 2 wooden spoons, grater, knife, chopping board and serving plate
- 150 gms cooked white rice
- 100 gms yogurt
- 25 ml water
- 2 tsp peanuts
- 1 medium onion – chopped
- 1/4 large carrot – grated
- 2 tsp Ghee
- 1 tsp mustard seeds
- 2 sprigs of curry leaves
- 3 dry red chillies
- 1/2 inch ginger – crushed
- 1/2 tsp black pepper – crushed
- Salt – to taste
- Dry roast peanuts in a fry pan.
- Heat ghee in saucepan, add the mustard seeds and chilli.
- When the mustard seeds start popping, add the chopped onion and saute until golden.
- Add curry leaves, grated carrots, salt and crushed pepper. Saute for 2 minutes.
- Add the cooked rice to the saucepan and stir. Let it cool.
- Whisk the yogurt with water and add to the saucepan and mix well. Sprinkle with peanuts and serve on a platter.
- I roast the peanuts separately on a pan and add it in the end after taking out my elder daughters meal.
- The store bought yogurt we get here is pretty thick unlike the home made yogurt back home hence I dilute it with water.
- You can increase the quantity for yogurt to be same as rice (the store bought yogurt is more sweeter than home made ones) so I like to keep it less.
- Enjoy it with a dash of lemon, if the yogurt is not sour, like mine.
- It is also called Thayir Sadam in Tamil.