South Indian food is incomplete with out curd. The last item in lunch or dinner is plain rice and curd .Some people add salt. One of Jain friend came house I made curd rice that day.She told it is very tastly I never thought that curd rice could be this tasty that why all of eat every day. Her son did not like milk products but he ate this .Curd is good source of calcium to. Now she make this at her home with out ginger.
NOTE: Usually the curd tadka or poppu is done with ghee.You can use oil also.
Rice 1 cup
Milk 1/2 cup
Curd 2 cups
Ginger 1 inch
Chana Dal(Senaga pappu) 2 teaspoon
Urad Dal(Mena pappu ) 2 teaspoons
Mustard seeds 1 teaspoon
Curry leaves 8-10
(also called pallilu/veru senagapappu)
Cashew 2 teaspoons (or) Ground nut 2 teaspoons
Ghee /oil 4 teaspoons
This is optional to garnish
Pomegranate seeds 2 teaspoons
Coriander leaves finely chopped handful
1. Cook the rice a place in a big bowl , add the curd and mix well and add the milk and mix well.
2.Cut ginger and green chillies into very small pieces .
3.Heat ghee /oil in a pan add Chana dal, Urad dal, mustard seeds, curry leaves, groundnuts, green chillies,ginger and hing fry till the urad dal becomes into golden color . Add this to curd rice bowl. Add salt and mix well.
This is offered as prasadam. It tastes even better if you leave it for 4 to 5 hours. The curd becomes little sour so it is more tastier.
Garnish the pomegranate seeds and coriander leaves if you like .