Curd Rice with Potato Recipe

Ingredients:

For Curd Rice:

• 1 cup cooked rice
• 1 cup thick yogurt (curd)
• 1/4 cup milk (optional)
• Salt to taste
• A pinch of asafoetida (hing)
• 2 tablespoons finely chopped coriander leaves
• 1 tablespoon grated ginger
• 1-2 green chilies, finely chopped
• Curry leaves for garnish

For Potato Tadka:

• 2 medium-sized potatoes, boiled and diced
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1-2 dried red chilies
• Curry leaves
• Salt to taste

Instructions:

For Curd Rice:

1. Cool the Rice:
   • Allow the cooked rice to cool to room temperature.
2. Prepare Curd Mixture:
   • In a large mixing bowl, combine the cooled rice, thick yogurt, and milk (if using). Mix well until you get a creamy consistency.
3. Add Flavors:
   • Add salt, finely chopped coriander leaves, grated ginger, chopped green chilies, and a pinch of asafoetida. Mix thoroughly.
4. Prepare Tadka:
   • In a small pan, heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, dried red chilies, and curry leaves.
5. Add Potatoes:
   • Once the mustard seeds splutter and the dals turn golden brown, add the boiled and diced potatoes. Sauté them for a few minutes until they get a light golden color.
6. Combine with Curd Rice:
   • Pour the potato tadka over the curd rice mixture. Gently fold everything together until well combined.
7. Garnish:
   • Garnish the curd rice with additional coriander leaves and curry leaves.
8. Serve:
   • Serve the delicious Curd Rice with Potato as a main dish or as a side. It’s a comforting and cooling dish, perfect for a light meal.

Enjoy your Curd Rice with Potato!