Curd rice is ideally a south Indian dish that is absolutely loved by everybody. It is an all-year-round dish that accompanies the dining table of the South Indian people, making it a great blend of spices and herbs. Not only is it tasty, but is also great for your gut health!
Everybody has their own way of enjoying their bowl of Dahi Chawal. Some love it with a side of pickle, while some eat it along with podi, papad, or even cucumbers. You can serve it with a simple yet refreshing vegetable salad and enjoy the meal!
How To Make Curd Rice-
- Add rice to a bowl and rinse it well before using.
- Pour 1 ½ cup of water, rice, and ½ tsp salt and leave it to cook in the pressure cook for up to 3 whistle counts.
- You can also cook the rice in the cooker and wait for 2 whistle counts.
- After the whistle, remove the lid of the pressure cooker and mash the rice lightly.
- You can fluff it up with you don’t like mashed rice.
- Add the desired curd amount to your rice.
- Make sure you mix it well. Wait until the two seemed to have combined together properly.
- Add in coriander leaves, grated carrots, and cucumber.
- If you find the salt not on par with your taste, here’s when you can add more!
- Now heat a pan with some oil in it.
- Add the cumin and mustard seeds to the heating oil to saute.
- When the seeds start to splutter, you can add the chilis to the seeds and let them cook.
- Add ginger and curry leaves.
- As soon as the curry turns crispy, add hing and switch off the stove.
- Here’s when you add the previous curd rice mix to this south Indian curry.
You can present your bowl with a pomegranate garnishing!
Here's A Recipe For Bollywood’s Favourite, Curd Rice AKA Dahi Chawal! Recipe Card
Keep your body summer cool with Dahi Chawal recipe!
- Total Time :
- 35 min
- Preparation Time :
- 5 min
- Cooking Time :
- 30 min
- Servings :
- 2
- Cooking Level :
- Medium
- Course:
- Others
- Calories:
- 300
- Cuisine:
- Indian
- Author:
- Mahima Girotra
Ingredients
- ½ cup rice
- ½ cup water
- 1 - ½ cup curd
- salt as per taste
- 2 tbps grated carrot
- 2 tbps grated cucumber
- 1 tsp finely chopped coriander
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin (jeera) seeds
- 1 dried red chili
- 1 pinch hing
- 1 sprig curry leaves
- ½ tsp ginger
- 1 green chili
Instructions
- Step 1
- Add rice to a bowl and rinse it well before using.
- Step 2
- Pour 1 ½ cup of water, rice and ½ tsp salt and leave it to cook in the pressure cook for up to 3 whistle counts.
- Step 3
- You can also cook the rice in the cooker and wait for 2 whistle counts.
- Step 4
- After the whistle, remove the lid of the pressure cooker and mash the rice lightly.
- Step 5
- You can fluff it up with you don’t like mashed rice.
- Step 6
- Add the desired curd amount to your rice.
- Step 7
- Make sure you mix it well. Wait until the two seemed to have combined together properly.
- Step 8
- Add in coriander leaves, grated carrots and cucumber.
- Step 9
- If you find the salt not par with your taste, here’s when you can add more!
- Step 10
- Now heat a pan with some oil in it.
- Step 11
- Add the cumin and mustard seeds to the heating oil to saute.
- Step 12
- When the seeds start to splutter, you can add the chilis to the seeds and let it cook.
- Step 13
- Add ginger and curry leaves.
- Step 14
- As soon as the curry turns crispy, add hing and switch off the stove.
- Step 15
- Here’s when you add the previous curd rice mix to this south Indian curry.
- Step 16
- You can present your bowl with a pomegranate garnishing!
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