This is a very simple and light delicious dish for the hot summers. Without this no South Indian meal is termed complete.
Cooked rice-2 cups
Clarified butter-1 tablespoon
Black Mustard-1/2 teaspoon
Ginger-1/2 inch piece chopped up finely
Curry leaves-a few
Roasted Channa dal (roasted split chick peas)-1/2 teaspoon
Salt to taste
In a bowl, mix together the yoghurt, rice and salt. In a small tempering pan, add the clarified butter (desi ghee) and light the fire. As soon as the clarified butter warms up, add the black mustard seeds, the ginger, the channa dal (split chick peas) and the curry leaves till it splutters. Add to the rice and yoghurt mixture.
Your curd rice is ready.
© Copyright Prasenjeet Kumar 2013
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