Temple style curd rice Kovil puliyodarai
INGREDIENTS(SERVES 2-3)
METHOD:
Pressure Cook the rice by adding 1 and 1/2 cup of water. When done mash the rice nicely with the back of the spoon.
When it is slightly warm add milk to this. I usually add the cold milk but if you want you can add warm milk too. Mash it nicely and mix it up nicely with the rice. I feel clean hands will do this job perfectly
When it is completely cool add the yogurt to this and mix it up smoothly without any lumps. Add salt to this.
Heat a pan, add oil and throw in the mustard seeds and add the chopped green chilli, curry leaves asafoetida and lastly the coriander leaves. Ensure that the coriander leaves and curry leaves are chopped finely. Chop the green chilli into big pieces. I will discard this after mixing with rice. Add this to the curd rice.
If adding cashew nuts chop them finely and add it raw. Do not fry them in oil.
Mix it well and take out the green chillies. If you wish you can temper with some grated ginger too. Serve it with any pickle of your choice. We had with Raw mango pickle.
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