Curd Rice Recipe: A Creamy and Refreshing Comfort Food

Introduction:
Curd Rice, also known as "Dahi Chawal," is a simple, soothing, and cooling dish that is popular in South India. It is made by mixing cooked rice with fresh yogurt (curd), seasoned with tempering (tadka), and garnished with fresh coriander. Curd rice is not only delicious but also offers digestive benefits due to the probiotics in yogurt. It is the perfect comfort food for hot days or when you're looking for something light and refreshing.

Ingredients:

For the Rice:

1 cup basmati rice (chawal)
2 cups water (pani)
Salt (namak) to taste

For the Curd Rice Mixture:

1 cup plain yogurt (dahi)
1 tablespoon milk (doodh) (optional, for creaminess)
1 teaspoon mustard seeds (sarson ke beej)
1-2 green chilies (hari mirch), slit
1 tablespoon ghee (clarified butter) or oil (tel)
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon turmeric powder (haldi)
A pinch of asafoetida (hing)
A few curry leaves (curry patta)
Fresh coriander leaves (hara dhania) for garnish
Pomegranate seeds (anaar) or grated carrot for garnish (optional)

Steps to Prepare Curd Rice:

Cook the Rice:

Wash 1 cup basmati rice (chawal) thoroughly under running water.
Soak the rice for about 20-30 minutes, then drain.
In a saucepan, bring 2 cups of water (pani) to a boil. Add the soaked rice and cook it until the rice is soft and fully cooked.
Once the rice is cooked, let it cool down a bit before proceeding.

Prepare the Curd Rice Mixture:

In a large bowl, take the cooked rice and add 1 cup of plain yogurt (dahi).
If you like creamier curd rice, you can also add 1 tablespoon of milk (doodh).
Mix well until the rice is evenly coated with yogurt. Add salt (namak) to taste and set aside.

Prepare the Tempering (Tadka):

Heat 1 tablespoon of ghee (clarified butter) or oil (tel) in a small pan.
Add 1 teaspoon mustard seeds (sarson ke beej) and let them splutter.
Add 1/2 teaspoon cumin seeds (jeera), 1-2 slit green chilies (hari mirch), a pinch of asafoetida (hing), and a few curry leaves (curry patta).
Sauté the ingredients for a minute until fragrant, then add 1/4 teaspoon turmeric powder (haldi).

Combine the Rice and Tempering:

Pour the prepared tempering over the curd rice mixture and gently mix it together.
Make sure the tempering is evenly spread throughout the rice.

Garnish and Serve:

Garnish the curd rice with freshly chopped coriander leaves (hara dhania).
Optionally, add pomegranate seeds (anaar) or grated carrot for an extra burst of color and flavor.
Serve chilled or at room temperature with pickle (achar) or papad on the side.

Conclusion:
Curd Rice is a simple, comforting dish that brings together the creamy texture of yogurt and the subtle flavor of tempering. It's a great way to enjoy rice in a lighter, refreshing form while reaping the digestive benefits of yogurt. Perfect for a hot summer day or as a quick meal, curd rice is loved for its simplicity, deliciousness, and cooling effect on the body. Enjoy it with a side of pickle or papad for an extra punch!

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