Rice mixed with curd and seasoned with mustard seeds, curry leaves and green chillies.
Course
Main Course
Cuisine
Indian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings2
AuthorNisha
Ingredients
¾CupRice
Thayir | Curdas needed
¼Cupwarm Milk
Salt to taste
1tablespoonOil
½teaspoonMustard seeds
10-15Curry leavestorn
3Pachai Milagai | Green chillies
1teaspoonUlutham parupu | Urad dahl
Coriander for garnish
Instructions
Pressure cook the rice. The grains should have been mashed well. It should not be separate.
When the rice is still warm, add the milk and mix well. Then add the curd and salt, mix well.
Heat oil in a Kadai | Pan over medium high heat.
Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, green chillies and urad dahl; fry for a second.
As the dahl turns golden brown, remove from fire. Add a pinch of asafoetida and pour it over the rice
Finally garnish it with coriander leaves. Check for salt and adjust.
Recipe Notes
Make sure that the mango is unripe. The green ones with white flesh is ideal for this dish. If the curd is sour, reduce the curd and increase the milk quantity.
Add curd as much as needed. Make the rice little loose as it will thicken as it cools. It should be of porridge consistency.
The rice will thicken with time. So just before serving, add some warm milk or water to it. It will also become sour when kept out for long.
Refrigerate if you are not using within two to three hours.