Finally.. back into the Routine. How tough it is to get back from a loooongg vacation and then revamping yourself into those same old tiring days of yours.. A short break makes you fresh, but a long break leaves you feeling all baffled up and it takes a good, very good time to get back to your routine. Well, that’s what is happening with me these days. Its been over two weeks I am back now, but still I don’t feel like turning my Laptop on after work, or even watching some old series I always treasured. Had it not been for the Bloggers’ Buzz, I reckon I wouldn’t even bother to open my Blog or my Facebook Page. Phew ! Feels so sleazy, not taking care of my baby Blog.
Well, now that I am back and partly because I wanted to share the excitement of this wonderful event we are organising – Bloggers Buzz ; do visit our dedicated Blog Page and Facebook Page for the updates. Even if you are not in the UK, and hence unable to attend, I am sure you would like the work we are doing. It’s been so busy.. Past couple of weeks, for me and my fellow members of the BB team, Nisha, Preeti and Suchi. The “Big Day “ is coming near and we have literally started Panting with exhilaration now. Just a month to go now for our first event 😀
Coming back to the recipe for today, this was my sis-in-law favourite version for the Curd Rice and she served it almost every day I was with her for a week. It’s easy, its quick and its full of goodness. Though you may say, it’s a tad bit different from the usual Curd Rice we eat, a bit less runny and more colourful. But that’s the plus, really !! Try it to find out the difference and am sure you will love it.
Curd Rice is a South-Indian Staple dish which is eaten in households almost every day in Dinner. Though I am not sure, which state holds the tag for the Origin of this dish, I found it eaten with equal devotion in both Karnataka and Andhra Pradesh during this first trip of mine to South. I am eager to share more experiences of this Voyage with you, but for the moment, let’s stick to this recipe.
What you need ?
- 2 cups cooked rice
- 1 cup Yogurt
- ½ cup grated cucumber
- ½ cup grated carrot
- 1 tsp Mustard Seeds
- 1 tbsp Mustard Oil / ghee
- A handful of Curry leaves
- 3-4 red dried chilies
- Salt to taste
- A pinch of Sugar
How to Make ?
- Heat oil in a pan, splutter Mustard Seeds. One thing I do to keep those spluttering seeds away from me is to cover the pan for 15 sec while the seeds all their chit-chat and then open it to add whatever I want to next. This way, I save my skin from unnecessary drama these tiny bites cause.
- Next, add Curry leaves and fry for like 10 seconds. Add dried red chilies and again fry for almost a minute on low flame. Take care not to burn them black, I have done it countless times.
- Add grated vegetables and fry them uncovered on low-medium flame for 5-6 minutes till their raw smell goes away. Add Salt and again fry for 3-4 minutes since salt will release water from the vegetables.
- Turn off the flame, add rice and mix well. Now, add Curd at last and give a nice stir. Sprinkle the sugar and a final mix. Serve warm, NOT hot !
- You must have noticed that milk is missing from this recipe, which is otherwise a very important ingredient for Curd rice. I like it both ways, with or without milk. But this version specifically calls for no addition of milk. So, just try and skip it once and if you don’t like it, you are most welcome to make changesJ
- Sugar is added to this just to give a sweet hint which this might miss without milk being added. You can skip it totally if that suits you
- My SIL also adds grated Beetroot and Bottle Guard into this sometimes, so you and mix and match as per your own taste and convenience.
- I always like Curd Rice cooked in Mustard Oil rather than ghee, but sometimes I crave for the Ghee laden version as well. You try both and choose your pick.
- Fresh Cury Leaves and dry ones, both will work equally good.
- You may also add a tbsp. of Kasuri Methi ( dried fenugreek elaves) into this, if you are also a big fan of the taste as I am .. this will deviate it from its original taste though, but then we are masters of Fusion cooking now.. Aren’t we ?? 😉