This is a must have for me back in office regular lunch box meal. Which all my friends use to cherish. Having a 2 tsp of curd rice in the end of meal is like finishing touch to the lunch. It’s a very cool safe and comfort food. Combination of mango pickle that too vadu Manga /Small raw mango pickle with curd rice will give you amazing satisfaction in taste.
- 2 cups cooked Rice
- 1 cup Curd
- 1 cup Milk
- 2 tbsp Malai/milk cream /whip cream)
- Salt to Taste
- Pomegranate/ Grapes for garnishing (Optional)
>For Seasoning:
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal/White Lentils (grown in Indian subcontinent- Available in Indian Store)
- Few Curry leaves
- 1" Ginger chopped/ grated
- 3 to 4 Green chili chopped
- Cashew nuts (optional)
- Oil for seasoning
Time Required: 15 mins
Method:
1) Heat oil in a small saucepan add the mustard seeds and urad dal and allow to splutter add curry leaves and ginger grated.
2) Pour this seasoning on hot rice ( instead of cold rice) this gives a good taste. and mix well
3) Add curd, milk, malai/milk cream and salt and mix it well.
4) Garnish with Pomegranate or with grapes.
Note: You can skip the spicy part process like adding ginger and green chili to get more soothing curd rice taste.
