Curd Rice Recipe
Curd Rice is native to South-India. In telugu language, it is called 'Dadhojanam' or simply 'Perugu Annam' meaning Curd Rice. Dadhojanam is served commonly as 'prasadam' in most South-Indian temples. This easy-to-make dish is soothing to the tummy especially after having spicy food. It also serves as a great variation to the simple plain curd rice.
Summary
Preparation Time2 MinCooking Time5 Min
Ready In7 MinDifficulty LevelEasy
Health IndexHealthyServings3
Ingredients
Cooked White Rice - 1 cup
Yogurt/Curd - 3 cups
Coarsely ground peppercorns - 1/2 tsp
Finely chopped ginger - 1/2 tsp
Chopped cashew nuts - a little less than 1/4rth cup
Curry leaves - handful
Cumin seeds - 1/4rth tsp
Slit green chillies - 3
Salt - to taste
Directions
Heat 2 tbs oil in a pan. When hot, add cumin seeds and let them sizzle. Add finely chopped ginger, curry leaves, slit green chillies, cashews and finally coarsely ground peppercorns. Saute for a few seconds (until cashews brown slightly).
Remove from stove. Add yogurt/curd, salt and mix well.
Add this mixture to cooked rice. You can add a little water if the mixture is too thick.
Serve as a side dish or after a spicy supper to soothe the tummy.
Remove from stove. Add yogurt/curd, salt and mix well.
Add this mixture to cooked rice. You can add a little water if the mixture is too thick.
Serve as a side dish or after a spicy supper to soothe the tummy.
