While you can have rice in various forms like biryani, fried rice or the famous Rajma Chawal, everyone wants to go a little easy on their stomach, during the summers. In summer, we generally tend to avoid rich foods and try to eat foods that would keep our stomachs cool. If you want to include rice in your summer diet while not going for anything rich, you can try temple-style curd rice. It is a very revered dish in the southern states and is also often served to guests in the house, with delicious toppings. If you want to make temple-style curd rice at home, we will provide you with the recipe.
Ingredients for Temple Style Special Yogurt Rice:
Yogurt – 1 cup,
Rice – 1/2 cup,
Salt – 1 spoon
Oil – 2 spoons,
Ulutham dal – 1 spoon
Cumin – 1/2 spoon
Mustard – 1/2 spoon
Red Chillies – 2.
Green Chillies – 3 chopped lengthwise
Ginger – 1 tbsp chopped.
Curry leaves
Ground pepper – 1/2 spoon
Asparagus powder – 1/2 spoon
Turmeric powder – 1/4 spoon
Coriander leaves – as required.
First, beat the reserved yoghurt in a mixing jar without adding water. Cook the rice with 3/4 cup of water for 6-7 whistles in a pressure cooker. After that, mash the white rice well. Wait for the rice to cool down now. Now, add the beaten curd to the mashed rice and mix well. Keep in mind that you should add the beaten curd to the rice only after it has cooled down. Now heat a pan on the stove for seasoning. When the pan is hot, pour oil in it, add urad dal, cumin, mustard, red chillies, green chillies, ginger, curry leaves, powdered pepper, asparagus powder, turmeric powder and fry it with curd rice and mix well.
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