Curd and carrot rice

Curd and carrot rice

by Hb ~ Thursday, July 2, 2009

At the end of a tiring day, you return home totally famished only to find there is nothing to munch on. All the vegetables in your pantry need tremendous amount of peeling and chopping to prepare a decent meal. In such cases I take help of one pot meals.
That particular day I chose curd and carrot rice. Again, I know curd rice is not very uncommon(not at all). One Google search will you land you in thousands of hits. But, what I am going to share today would be what I have learnt from my mom and succeeded in making. It is mild and filling. It has all the goodness packed in it. Carrot sure enhances the taste of curd combined in rice which is heavenly.

Serves - 2
preparation time - 8-10 minutes

Ingredients :
Curd - 3/4cup(250ml)
Milk - 2-3 tb spoons
Rice - 2.5cups(cooked and cooled)
Green chillies - 2(sliced)
Carrot - 2(grated)
Salt - 3/4 tb spoon(adjust)
Oil - 3/4 tb spoon

For tempering:
Mustard seeds - 1/2 spoon
jeera/Cumin - 1/4 spoon
Chana dal/Split gram dal - 1 tb spoon
Urad dal/Bengal gram dal - 3/4 tn spoon
Curry leaves - 2 sprig
Red chillies - 2
Hing/Asafoetida - 1 pinch

Coriander - for garnishing

1. This dish tastes best with some cold leftover rice ;) But since I didn't have any, I cooked the rice and let it cool for sometime. You don't have to add oil.
2. Whisk the curd alond with milk and set it aside. The curd shouldn't be very sour. The milk added will anyway tone down the sourness if any.
2. Add salt,grated carrot,curd to the rice and combine. Don't let it turn very mushy.
4. Heat oil in a wok. When it is hot enough add mustard seeds. Once they start to splutter add the dals and green chillies. After 30 secs add jeera,red chillies, asafoetida and curry leaves.
5. Pour this seasoned mixture over rice mixed with curd and carrot.

This doesn't usually require any side dish. It is flavorful but pickle is a good choice.