Curd Rice ( North Indian Tadka )
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Days are becoming hotter in Hyderabad now so thought of eating something lighter this afternoon & made this curd rice with jeera & kasuri methi tempering.this curd rice is slightly different in taste then the regular one which we get in South Indian restaurants. Here is the recipe..
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Ingredients
- Overcooked Rice 1 cup
- Curd 1 cup
- Fresh chopped coriander leaves 1 tbsp
- Finally chopped green chilli 1 tsp
- Kasuri methi 1 tbsp
- Jeera 1/4 tsp
- Heeng a pinch
- Oil 1 tbsp
- Black Salt to taste
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Instructions
- Mix curd coriander leaves green chilli & salt into rice . Keep aside in a bowl.
- Heat oil in a tadka pan. Add heeng & jeera then add kasuri methi. Cook for 30 sec.
- Pour this tadka over curd rice & cover it immediately for 10 min.. This way flavours of tadka will be absorbed by the curd rice
- Serve as it is with papad. Else you can keep it in refrigerator for 2 hrs & serve chill.
Notes
- You can omit green chilli & add whole red chili in tadka . Red chilli can be taken off when serving it to kids.
- You can also add some grated carrot , beatroot or cucumber for kids
- If you don’ t like either of green or red chili add 1/4 tsp of ground black pepper . It gives really good taste.
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