Empty My Fridge
Curd Vermicelli
Ingredients
- Rice · cooked5 cups
- Yoghurt2 cups
- Cream2 tbsp
- Salt¾ tsp
- Milk¾ cups
- Chili pepper2
- Ginger1 inch
- Cilantro2 tbsp
- Oil2 tbsp
- Chana da1 tsp
- Urad dal1 tsp
- Mustard1 tsp
- Cumin1 tsp
- Cashew2 tbsp
- Raisin2 tbsp
- Curry
- Dried chili1
- Asafoetida
- Pomegranate4 tbsp
Instructions
- Mash 5 cups of cooked rice slightly. Freshly cooked rice mashes more easily; for leftover rice, mash with your hands.
- Add 2 cups of curd, 2 tablespoons of cream and 3/4 teaspoon of salt, and mix well.
- If the mixture is thick, stir in 3/4 cup of milk, adding as much as needed to reach the right consistency.
- Add 2 chillies, 1 inch of grated ginger and 2 tablespoons of chopped coriander, and mix well.
- Heat 2 tablespoons of oil in a tadka pan. Add 1 teaspoon each of chana dal, urad dal, mustard and cumin, 2 tablespoons of cashews, 2 tablespoons of raisins, a few curry leaves, 1 dried red chilli and a pinch of hing.
- Once the tempering splutters, pour it over the curd rice.
- Add 4 tablespoons of pomegranate and mix well.
Summarized from Hebbars Kitchen's video. Watch it for the details.
More recipes with
GingerMilkCreamRiceYoghurtCashewRaisinUrad dal
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