Curd Rice / Dahi Bhaat - 2

Curd Rice / Dahi Bhaat .......... Seasoned Rice in Curds .....

Wash and drain one cup of rice in water (You can use any ordinary good quality rice for curd rice). Cook in plenty of boiling water till almost done. Remove and strain the excess water. Add in some cold water (boiled and cooled beforehand or you can use Aquaguard / Bisleri / or any other drinking water) mix well and strain the water. This is done to arrest further cooking of the rice which will result into sticky rice. You can also pressure cook the rice to one whistle, cool and remove the rice immediately. But see that you add a little less of water to it again to avoid get a mashed quality of cooked rice. Spread the rice in a wide vessel.

Add three cups of well beaten thick curds (home made or any one of your choice) to the rice and mix well. Adjust the curd as per your taste. You can increase or decrease the amount of curd to be added depending upon the thickness of curd rice you desire to have. The curd rice should have a semi thick consistency.

Add to the above curd rice mixture salt to taste, 2 tsp of grated ginger and 3-4 medium sized green chllies slit lengthwise / cut to pieces and mix well. Add some finely chopped coriander leaves also and keep the curd rice ready.

For Tempering: Heat 1 tblsp oil fry a handful of peanuts and keep aside in the same oil add ½ tsp of urad dal and when the colour changes add ½ tsp jeera, 1/2 rai, 2-3 whole pepper (Optional), 1tsp hing powder, 5-6 curry leaves and fry for a minute, when done add in peanuts and mix and pour over the prepared curd rice.

Serve curd rice with and dry chutney / pickle immediately. Do not keep it outside as the curds and rice will start fermenting. If to be served later then keep it in the fridge and serve chilled and remove half an hour before serving.

Note : You can add in some grated carrots about 1/2 cup to the curd rice. It does taste good.

For the Recipe of Setting up of Curds Please refer #Beverage,