This can be prepared in so many variations. We always prepare Curd rice well in advance and chill it. So adding milk and little bit of water is a must to our recipe. Curd actually gets formed during this process, so its not sour. And since it has little water, there is no thready feeling in the rice.
Traditional curd rice is normally seasoned with spices, this is offered as prasadams in Temple. We can go for various other options like adding Mangoes, grapes, pomegranate etc.
How to set Curds can be found here.
Here you go for the recipe.
Rice – 1 cup
Curds (Yogurt) – 2 tbsp
Milk – 100 ml
Ghee – 1 tsp
Mustard + Urud dal + Cumin Seeds- 1/2 tsp
Curry leaves – few
Asafetida – a pinch
Green chillies – 2
Ginger – 2″
Salt to taste
Finely chopped coriander leaves for garnish
Chop the ginger, green chillies finely. This depends on your taste. I normally use big chuck of ginger as I don’t prefer it. But it can be grated and used.
Add the curds to the cooled cooked rice. Mix well. Then add milk, little water and salt to taste.
Heat ghee in a pan and add the mustard seeds and let them splutter.Then add rest of the ingredients immediately to the curd rice. Don’t let it fry for long. Stir and mix again. Adjust salt.
This makes for a cool afternoon. Normally eating curd rice makes one drowsy, so this is best for a relaxed weekends.
Note: Check the sourness of the curds and add accordingly. Mostly we prepare curds rice in the morning, if its for lunch. So we add less curds, more milk. So the curds get set in the rice.
Rice has to be well cooked. Sometimes, you can pressure the rice along with milk for better taste too.