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When the mustard seeds begin to crackle, then add ½ teaspoon urad dal. Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.
To this basic mixture you can always add some spices or flavorings. Rice is an essential part of any dish, whether it’s a side dish or the main event. But how do you make the switch from cooked rice to dry rice?
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Remember to refrigerate it so that it does not get over fermented. You can see in the below picture that its a properly set thick and creamy curd. Usually, you see such thick curd in halwai shops . Milk will froth and bubble when it comes to boil.
The rice turns hard when curd is added to it without mashing well. Always use fresh cooked & cooled rice. Avoid using stale or leftover rice either from the fridge or cooked on the previous day.
What is the best side dish for curd rice?
Though you can increase the quantity as required. I suggest using homemade curd. Homemade curd has a totally different flavor and taste as compared to the store brought curd. When making recipes where curd is the main ingredient, then do try to use homemade curd. There are many ways curd rice is made.
You can eat this curd with your meals. Add rice, salt and water to a pressure cooker and pressure cook for 4 whistles. If using an Instant Pot, pressure cook for 8 minutes and then release pressure manually.
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This is a wonderful comfort food that is served with a side of pickle, podi, or papad in the South. Heat 1 teaspoon oil in a pan. Add half teaspoon mustard, half teaspoon cumin , 8 cashews, 1 teaspoon chana dal, 1 teaspoon urad dal & 1 broken dried red chilli.
The recipe for Curd Rice is very basic. There are so many different ways to make Curd rice. But, the basics remain the same. Hing - Hing or Asafoetida is a popular Indian spice that adds that little touch of magic to the tempering. Curd - We generally use thick Store-bought curd.
Too much of whey can be due to getting fermented more. Reduce the hours for fermentation. Curd set perfectly, but too much whey. Please advise the reason and remedial measures for improvement.
Cooked rice should be consumed within 2 hours or refrigerated to avoid bacteria and toxins. Try carrying foods like roti, bhakri, thepla or plain parathas with some pickle and podi. When the curry leaves turn crisp, add hing and turn off the stove.
Trust me, it makes the best curd. In winters and monsoons, I use the Instant Pot to set curd. In summers I keep the curd to set at room temperature.
Finally, your delicious curd rice is now ready to serve. Neha Ranglani, Nutritionist and lifestyle educator suggests avoiding dairy products altogether in winter if one is suffering from a cold and cough. And, all of us have realized how important they are for our bodies. Research has shown that curd rice restores the microbial balance in our body which means "better digestion" in simple layman terms. I have cover cooked my rice with some water and salt.
You can skip the fruits too and just serve curd rice plain. Serve curd rice with a side of appalam or pappadums. You can even serve with a South Indian mango pickle or fried mor milagai (green chillies soaked in salt+curd solution and then sun dried). If not serving immediately, then you can keep at room temperature for a couple of hours and then refrigerate.
Once the rice is cooked, lightly mash it with the back of a spatula. Curd rice is extremely healthy, especially if consumed during the summer months. Its rice in protein, calcium and minerals, and it has good fats from the curd, milk and tempering. Its common knowledge that the probiotics in curd aid digestion, which is also why this dish is often consumed at the end of a South Indian meal. This is really refreshing, and with the addition of some vegetables and fruits like pomegranate, it can add some fiber as well.
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