One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!
Here’s how you can add some flavor to the humble curd rice.
- Cooked rice – 2 bowls
- Curd / Yogurt – 1 ½ cups
- Whole Milk – 1/3 cup
- Cucumber – ¼ cup
- Grated carrot – ¼ cup
- Finely chopped cilantro – 2 tbsp
- Pomegranate seeds – ¼ cup
- Ginger – ½ inch
- Rai / Mustard seeds – 1 tsp
- Urad dal/Black Gram dal – 1 tsp
- Dry Red Chili – 2
- Curry leave – 9-10
- Oil – 1 tbsp
- Salt a required
- Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
- Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
- Finely chop the ½ piece ginger and keep it aside.
- Heat oil in a small pan. Add Mustard seeds.
- Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
- Add it to the rice and mix well. Garnish with a few pomegranate seeds.
- Serve with papad and any pickle of your choice.
It’s the season of Avarekai/ Lilva Bean in Bangalore, and Sankranti is round the corner. Make this simple and flavorful recipe and enjoy it with friends and family.
- Avarekai/ Lilva Bean – 1 ½ cup
- Methi/ Fenugreek leaves – 2 cups
- Onion – 1 medium sized
- Tomato – 1 large
- Green chilies – 2-3
- Ginger Garlic paste – 1 tsp
- Red Chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – ½ tsp
- Coriander Powder – 1 tsp
- Oil – 9-10 tbsp
- Cooked rice – made out of 1 glass of rice
- Salt as required
- Heat 9-10 tbsp of oil in a large Kadai.
- Finely chop the onion and fry till slightly brown.
- Add ginger garlic paste and fry until onions turn golden brown and the raw smell goes. (Make sure not to burn the onions)
- Now add tomatoes and cook till soft.
- Add the avarekai/ lilva bean and fry well for 1 min.
- Wash the methi/ fenugreek leaves thoroughly and chop them roughly. Add them to the kadai and fry well.
- Add in all the powders, salt to taste and slit green chilies. Mix everything well and keep frying them from time to time until the lilva beans are cooked for another 5-6 minutes.
- Mix the cooked rice (make sure the rice isn’t hot) into the avarekai/ lilva bean mixture and fry well for about a minute.
Serve with papad and some raita or curd rice 🙂