Curd rice is the only food which can release a chemical called “Tryptophan ”
in the brain. This chemical calms down the brain and enables one to think coolly.
It is thus a perfect mood stabilising dish and it is quite popular in South India.I love curd- rice. It’s such a simple and light dish.
In my childhood, my dad used to make cool curd rice on the occasion of the Shitla Saptami. Earlier there used to be simple tadka but since I love the spicy taste I made it with a chatpata tadka and my all time favourite pickle.
Add this tasty twist to regular curd rice and see the colour and taste unleash itself.
Make this recipe to add a tasty twist to your regular curd rice.If you are eating curd during the day, have it without sugar but if you are eating curd at night, add sugar or some black pepper. It will assist in digestion and calm your digestive system. This is very good for the stomach and a light option for the summers too.
So let’s get started with this simple dish with added flavours.
in the brain. This chemical calms down the brain and enables one to think coolly.
It is thus a perfect mood stabilising dish and it is quite popular in South India.I love curd- rice. It’s such a simple and light dish.
In my childhood, my dad used to make cool curd rice on the occasion of the Shitla Saptami. Earlier there used to be simple tadka but since I love the spicy taste I made it with a chatpata tadka and my all time favourite pickle.
Add this tasty twist to regular curd rice and see the colour and taste unleash itself.
Make this recipe to add a tasty twist to your regular curd rice.If you are eating curd during the day, have it without sugar but if you are eating curd at night, add sugar or some black pepper. It will assist in digestion and calm your digestive system. This is very good for the stomach and a light option for the summers too.
So let’s get started with this simple dish with added flavours.
Cook Time: 10 mins
Servings: 2 PeopleINGREDIENTS:Oil 2 tablespoon
Mustard Seeds / Rai ½ + ¼ tsp
Cumin Seeds / Jeera ½ Tsp
Dry Red Chillies 4 to 5 nos
kaju 1tbspCooked Rice 1 ½ cup
Curd / Dahi 1 cup
Pomegranate Seeds ¼ cup
Sugar ½ tsp
Salt ¼ tsp
Chopped Green Chillies 1 med size
Coriander Leaves
Katki achar
Servings: 2 PeopleINGREDIENTS:Oil 2 tablespoon
Mustard Seeds / Rai ½ + ¼ tsp
Cumin Seeds / Jeera ½ Tsp
Dry Red Chillies 4 to 5 nos
kaju 1tbspCooked Rice 1 ½ cup
Curd / Dahi 1 cup
Pomegranate Seeds ¼ cup
Sugar ½ tsp
Salt ¼ tsp
Chopped Green Chillies 1 med size
Coriander Leaves
Katki achar
INSTRUCTIONS:
- In a mixing bowl, add 1 ½ cup of Cooked Rice to that add 1 cup of Curd (Dahi).
To the Rice mixture now add ½ tsp of Sugar, ¼ tsp of Salt, Chopped Green Chillies, ¼ cup of Pomegranate Seeds and mix well. - For tempering, in a preheated pan, take 2 tsp of Oil to that add ¼ + ½ tsp of Mustard Seeds (Rai), ½ tsp of Cumin Seeds (Jeera), few Dry Red Chillies, 1 tbsp of kaiju and few Curry Leaves.
- Sauté for 1 min and then add the tempering to Curd Rice mixture and mix well.
- Add freshly cut Coriander leaves as per your taste and serve.
Serve with raw mango katki ka Achar .Fresh Mango Pickle (Katki Ka Achhar)
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