Curd Rice with a Twist

Curd Rice is famous recipe from southern parts of India and is normally consumed at the end of a meal. This recipe is authentically cooked sans any spices and hence is very light on stomach.

Here I am presenting a little twisted version of it and hope you will enjoy it as an option when you feel like eating light on stomach khichdi.

Ingredients:

1. Rice - 1 cup
   
2. 1 cup boiled american corns 
3. 2 capsicums finely chopped
4. curry leaves - 6-8
5. chana daal - 2 spoon
6. urad daal (white) - 2 spoons
7. Ginger finely chopped or grated - 1 spoon
8. 2 green chilies finely chopped
9. 2 cup curd
10. salt to taste
11. black pepper to taste
12. mustard seeds - 1 spoon

Serves : 2 people

Method:

1. Cook rice by boiling them in more that double the amount of water. We need rice to be a little over cooked for this recipe .
2. When rice is done, then drain them by removing access water and let them cool.
3. Heat a pan and add 1 spoon oil to it.
4. When oil is hot add mustard seeds and let them splutter.
5. Add urad daal and chana daal to this and let it cook for 2-3 mins.
6. Add green chilies, curry leaves and ginger to the pan and give a good stir for another 2 mins
7. Now add boiled corns and capsicum to the pan and stir well. Let this cook for 2 mins and then turn off the flame as we do not want the vegetables to over cook.
8. Whisk the curd and add it to the rice bowl. Stir well while mashing the rice with spoon.
9. Add some salt and pepper according to your taste to this and mix again.
10. Now add the prepared vegetable tampering to the bowl and give one final stir.
11. This can be consumed as it is or chilled with some chutney or home made pickle.