Curd Rice with Turmeric

This rice is one of my favorites. Usually I prepare this type whenever I cook vegetable biryani.


One of my friends told me that she used to get curd rice with cheese in parties. I have never used this technique in curd rice as I’m not fond of cheese which supports fatness leading to ‘motu’ ness or ‘goondu’ ness. Sometimes it’s called bagalabath, when soft fluffy butter is added. I sometimes add grated mangoes, grated cucumber & carrot to this rice to make it more healthy. I like to add dry red chili also.

I saw the turmeric (haldi) in Big Bazaar and immediately bought it two days ago. I suddenly remembered to make this dish. I think it was almost after 2 years the last time I had this special kind of yogurt rice. With this golden chance, I searched and almost raided the fridge for that majestic-looking orange colored turmeric (it’s actually yellow but it looks orange) and added this to the rice. This is my kind of curd rice which is usually prepared in raw rice and should be mushy. Add extra water to boil the rice.

A little fact:
In temples, when a prasadam is offered, the cooks add butter to the curd rice.

Ingredients:
Raw rice - 1 cup
Curd - ½ cup
Milk - 1 cup
Turmeric - ¼ cup (grated)
Ginger - 1 tsp. (grated)
Green chilies - 2 (deseeded and chopped finely)
Curry leaves - 5-8 (chopped or not)
Coriander leaves - 2 tbsp. (chopped)
Salt

For tempering:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - ½ tsp.
Chana dal - 1 tsp.
Asafetida - ½ tsp.
Oil

Method:
Boil the rice till it becomes mushy.
Add milk and curd. Mix well. Keep aside.
Peel the skin of turmeric and grate.
Heat the oil and add the tempering ingredients.
When the mustard splutters, add the dal and let it turn golden color.
Add it to the rice.
Now add the green chilies, ginger, curry leaves, coriander leaves & turmeric and start to mix well.
Finally add the salt and mix.
When you want to take it for a picnic, party or for travel don’t add the salt.
At the time of serving add the salt and mix.
Adding turmeric is optional. All other procedures are the same.
Serve with pickles or dry potato fry.

Sent off to Srilekha's "EFM: Variety Rice Series" event.

Posted in: lunch, Rice, Yogurt