Curd Rice Recipe -- how to make Curd Rice -- Curd Rice Andhra Style

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Today I am posting how to make curd rice recipe. Curd rice is a must have in every meal. We call it perugannam or doddojanam. It can be made with leftover rice also, but curd rice made with freshly cooked rice tastes really good. A very simple and easy recipe. The important ingredient in this is curd. Curd or yogurt can be made at home or we can use store bought curd also. Normally I make curd at home. Making of curd is an easy task, but it depends on the place where we live in. If you stay in a chill and cold climate place, then it will be tough. Due the weather conditions forming of thick curd would be difficult.
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Curd Rice Recipe -- How to make Curd Rice -- Curd Rice Andhra Style
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 6 people

Serve the chilled curd rice during the summer to beat the heat.

Ingredients:

• 1 Cup Rice
• 1 Ltr Curd/Yogurt
• 2 Tbsp Ghee
• 1 Tbsp Mustard Seeds
• 1 Tbsp Cumin Seeds
• 1 Tbsp Bengal Gram/Chana Dal
• 1 Tbsp Black Gram/Urad Dal
• 1/4 Tsp Asafoetida/Hing
• 1/2 Tbsp Black Pepper Seeds(Optional)
• 5 Green chillies (Finely Chopped)
• 4" Long Ginger (Finely Chopped)
• 10 to 15 Curry Leaves
• Fistful of Coriander Leaves
• Salt to Taste

Procedure:

1. Pressure cook 1 cup rice with 2 and 1/4 cup of water for 4 to 5 whistles.
2. Once the pressure cooker cooled, take the rice out and mash it with a ladle.
3. Let the cooked rice be soft and mushy.
4. Finely chop ginger and green chilles. and keep them aside.
5. Heat a pan, add ghee, mustard seeds, cumin seeds, bengal gram and black gram.
6. Allow them fry, then add hing/asafoetida.
7. Saute them well or till they turn golden brown.
8. Add green chillies and ginger, saute them.
9. Add curry leaves and coriander leaves also. Fry them well.
10. Add this tadka to the above cooked and mashed rice.
11. Combine it well, add salt and again mix it well.
12. Add chilled curd to the rice and mix it well.
13. Serve it with curd chilli or lemon pickle.