Sunday, September 16, 2012

CURD RICE / PERUGANNAM



This is our favourite lunch recipe.. so cool and nice specially in summer. Have it just with pickle or you can make some poriyal to go with it.

Ingredients:
Rice .... 1 cup
Curd .... 2 cups
Ginger ...1 inch piece (grated)
Coriander leaves
Curry leaves ..... 1 sprig
Asafoetida .... a pinch
Mustard seeds ..... 1tsp.
Dry red chillies .... 3-4
Salt ... to taste
Sugar .... 1 tsp.(optional)
Oil .... 1 tbsp.

Method:
1. Wash and soak the rice for 1-2 hours.
2. Cook to a soft consistency. Let it cool.
3. Mix the curd, salt, sugar, chopped coriander leaves and grated ginger.
4. Heat the oil in a pan and add the mustard seeds, asafoetida, red chillies and curry leaves.
5. Mix the tempering to the curd rice.
(Serve with pickle. Beans poriyal also goes well as a side dish with this.
For variation you can also add grated carrots or cucumber to the curd rice.)



 See BEANS PORIYAL recipe - HERE

8 comments:

  1. I love curd rice and this looks really yummy.

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    Replies
    1. Thanks.
      Me too.... most of the time I end up eating curd rice for lunch.
      Light and cool

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  2. An all time favorite of mine in the scorching summers. Thanks for reminding and linking.

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  3. Perfect for this summer, nice presentation too. Thank you for linking with Any One Can Cook :)

    ReplyDelete
    Replies
    1. Thanks dear.. my pleasure to link in your events

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  4. Oh a perfect meal!!! Love the plate in which curd rice is kept!!

    Thanks for linking it to my event!!!! Looking forward for more yummy recipes!!!

    Sowmya

    Ongoing Event - Coconut

    Ongoing Event - Healthy Foods for Healthy Kids - Combo Meals

    ReplyDelete

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