Coriander Curd Rice
by Tarla Dalal
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Added to 22 cookbooks
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A cold bowl of this rice works wonders on hot, humid afternoons. Steamed rice is mashed and mixed with curd into an almost puree like consistency. This is topped with a sizzling mustard seed tempering and a handful of chopped coriander for a healthy, yummy treat.
- Mix together the rice, curds and salt and mash well. You could also blend it slightly in a mixer to make a rough purée.
- Heat the ghee in a small katori and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chilli and hing.
- Add this to the mashed rice curd mixture.
- Add salt and coriander and mix well
- Serve cold.
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