Saturday, July 12, 2008
My 'Mathu athai' taught me to make this heavenly curd rice.She is my Dad's sister. My Mathu athai is versatile in nature . She is a wonderful home maker , knowledgeable zoology Professor ,lovely mom , great aunt , obedient wife , my role model in caring for the husband , reliable person , my friend , good adviser , and i can't explain about her fully . Totally she is a treasure of our family. She taught me this when I was just 15 years old and after that I always follow her method to surprise my mom. Coming to her curd rice,it is a great summer lunch in our house. This kind of curd rice will be creamy and very rich in taste.My hubby loves it very much.
2% Milk- 1/2 litre. (2 1/2 cups).
raw rice (or) Basmathi rice - 1 cup.
curd - 1/4 cup.
salt - 1/2 tsp
water - 3 cups.
oil - 1 tbsp.
mustard seeds- 1/2 tsp
urid dhal - 1/2 tsp
ginger - 1 inch ( chopped )
green chillies - 2.
curry leaves - 1 brig.
cilantro- chopped ( 1 tbsp)
green grapes - 10 numbers (or) raisins - 15 number.
Wash and cook the rice with the given amount of water.
Mash it as soon as it is hot.(we cannot mash it properly ,if the rice gets cold.)
Boil the milk and add it to the rice . Mash it again.
Keep it aside .
Heat a frying pan . Add oil.
Put the urid dhal and mustard seeds . After hearing the popping sound, add chopped curry leaves, cilantro, green chillies ,raisins and ginger.
If you are adding green grapes, then just add them fresh .(Don't fry them.)
If you need the curd rice for lunch , add the given curd just 3 hours before serving ,to the hot mashed rice.
If you need the curd rice by night, then cool the mashed rice completely and add the curd. then the curd rice will be ready by night.
Serves 2 people as a main course.
If served as an additional meal along with any spicy rice, this is enough to serve 4 people.
It can be best served with mango pickles.
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