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Ingredients
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3 Cups Rice Cooked with 1 tbspn of butter;
3 cups Curds;
1 - 1/2 tspn Salt or to taste;
3 tspns finely sliced Green Chillies;
1 tspn each minced or grated Ginger & Manga Inji
Finely chopped Cucumber 2 no's, or 1 Green Mango;
2-3 grated Carrots-optional;
green & purple grapes if desired – few;
1 cup milk.
For seasoning:
Mustard Seeds 1/2 tspn,
Curry leaves few,
Dry Chillies 3-4;
Oil 3tbspns;
For Garnish:
Coriander leaves washed & chopped – 3 tbspns
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Method
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Put the cooked Rice in a deep dish, add the grated ginger, carrots,
cucumber or mango, chillies, salt, curds mix nicely with hand mashed the
Rice a little, add the grapes and keep aside. Take a small Kadai, put the
3 tbspns oil & let it get hot, add the dry chillies, Curry leaves & Mustard
Seeds when the crackle remove and add to the Curd Rice Mixture, gently stir the seasoning into the Curd Rice, Garnish with the Chopped Coriander leaves & serve with Lime or Mango Pickle. Check the curd rice just before serving if its too thick or the curd has become sour add milk mix well & serve;
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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