½ cup rice (1/4 cup white rice ¼ cup brown rice or millets)
1 to 1½ cup thick curd/ yogurt (adjust as needed)
⅛ to ¼ cup milk (optional)
salt as needed
2 tbsp. grated carrot
2 tbsp. grated cucumber or bottle gourd
1 tsp. finely chopped coriander leaves
1 sprig curry leaves
pinch of hing
½ tsp minced or crushed ginger
1 slit green or red chili
½ tsp cumin/ jeera
½ tsp mustard
¾ to 1 tsp urad dal/ minapa pappu (optional)
¾ to 1 tsp chana dal (optional)
. Wash and soak rice for 20 to 30 minutes.
. Add 1½ cups water,salt to the cooker, soft cook the rice.
. Fluff up the rice or mash lightly to suit your liking. Cool it completely.
. Add curd to cooled rice. Mix well until combined. If using milk, add it as well and stir. Milk can be skipped if curd is fresh and the curd rice is going to be served within an hour.
. Heat oil in a pan, add cumin and mustard, when they begin to splutter, add dals and fry until golden, add ginger, chili and curry leaves. When the curry leaves turn crisp, add hing and switch off the stove. If using bottle gourd, add it to the hot seasoning and stir.
. Add coriander leaves, grated carrots and cucumbers to the yogurt rice, pour the seasoning and mix.
. South indian style curd rice is ready.
. Serve with pickle (optional).