Ingredients
- Raw Rice – 2 cups
- Curd – 2 cups
- Milk – 1 cup
- Salt to taste
To temper
- Oil/Ghee - 1 tbsp
- Mustard Seeds – 2 tspn
- Green Chillies – 4 (finely chopped)
- Red chillies – 2
- Ginger – 1 tbsp (finely chopped)
- Pepper – 1tsp, crushed
- Jeera – ½ tsp
- Black gram(Urad dal) – 1/2 tbsp
- Bengal gram(Chana dal) – 1 tbsp
- Fenugreek Seeds – ¼ tsp
- Asafoetida – a pinch
- Curry Leaves – few
- Cashew nuts – 6-8 nos
Preparation Method
Cook rice with 2 parts of water and one part of milk. The rice should be very soft.
Take a 2 cups of curd which is not sour and mix with rice thoroughly & keep it aside.
Take a pan and pour the oil/ghee. Add mustard seeds, once splutters put jeera, red chillies, green chillies, pepper , Blackgram, Bengal gram, curry leaves, Fenugreek seeds, asafoetida and ginger.
Saute for a minute. Mix this in the rice kept in the bowl.Dont forget to add salt.
Garnish with coriander leaves and serve chilled.
Variations
- Grated carrot can be mixed in the rice to make it more colorful. Raw mango pieces can be added in the mango season.
- Green grapes and pomegranate seeds (Daanimma) can be added in the rice which makes the rice more colorful and gives different taste.
- If you have enough time, mix 2 cups of milk for one cup of cooked rice (only with water) and a spoon of curd & keep it aside for 4- 5 hrs. Then do the tempering and serve
- Grind the malai from the tender coconut water and mix with the curd rice. This will make the rice very tasty.
