Curd Rice 2

Curd being a milk product very rich in calcium and at the same time good regulator of the heat of the body. So in South India eating curd rice is must. In regular meal we just mix rice and curd and eat. But if we want to serve with any rice item or chapati or for picnic or party we prefer curd rice in different ways.

         Depending upon the   time, we follow 3 methods.If you want to         prepare instantly follow first method. but if you have cooked           rice and time for 6 -7 hrs (curd to form) then follow this                   method. 

INGREDIENTS

1 cup cooked rice
3-4 cups milk
1 tsp curd
1 or 2 chillies
1 small carrot (optional)
1 small onion (opt)
1 tsp salt
few coriander leaves (optional)
turmeric powder(opt)
salt

TEMPERING

1/2 tbsp oil
4 pepper seeds
few peanuts
cashew nuts
1 tsp channa dal
1 tsp split urad dal
1 red chilli (optional)
1/4 tsp mustard seeds
1/4tsp sesame seeds
1/4 tsp jeera
3 curry leaves

PROCEDURE

-Make the rice loose. Add milk. Mix well.Now add curd to it and keep aside till the milk turns into curd.
-take oil in a wide pan (khadai) and heat it. Add pepper seeds, peanuts, cashew, channa dal, urad dal, mustard seeds, jeera, red chilli one by one with a little gap. Fry them till the urad dal turns into light yellow colour. Now add curryleaf, cut chillies and fry till the chillies turn into pale. Now add sesame seads and  turmeric powder. 
-now add this to rice and mix well.
-add finely chopped coriander leaves and onions and grated carrot.
-taste it. If necessary, add salt .
-ready to eat.

TIPS

-if you are not going to eat immediately,and afraid of becoming sour, add little milk.
-if the climate is cool, keep the rice in pre-heated oven to make curd.
-if you like to eat little spicy, eat along with challa mirapakaya or lemon pickle.
-you can skip onion, etc. and can mix fruits like pomegranate seeds, grapes, apple, mango etc.
-or you can add sev like boondi or poosa.