Ingredients - Serves around 4 people
Rice 1/4 kg (water ratio 1:3 to 3.5)
Curd/yoghurt 250 ml
Milk 100 to 150 ml
Salt to taste
Grated ginger 1 tsp
Coriander leaves chopped 3 tsp
Curry leaves chopped 2 tsp
Cut fresh grapes (sweet) 8-10(optional)
Raisins 20
Pomegranate 1/2 cup(optional)
Rice 1/4 kg (water ratio 1:3 to 3.5)
Curd/yoghurt 250 ml
Milk 100 to 150 ml
Salt to taste
Grated ginger 1 tsp
Coriander leaves chopped 3 tsp
Curry leaves chopped 2 tsp
Cut fresh grapes (sweet) 8-10(optional)
Raisins 20
Pomegranate 1/2 cup(optional)
For seasoning
Ghee 2 tspMustard 1/2 tsp
Urad dal 1 tsp
Green chillies 2 (sliced)
Red chillies 2 (broken)
Powder hing a pinch (asafoetida )
Procedure
- Prepare rice in a pressure cooker for 4-5 whistles and then in a low flame for 4-5 whistles (well cooked). Cool it thoroughly . Then mash it well in a big container.
- Add curd/yoghurt and remaining ingredients (except seasoning ingredients) to rice. Mix well
- Seasoning - heat ghee in a small Kadai, add mustard and allow to splutter. Add both chillies, Urad dal and Hing. Fry till brown. Add to curd rice and mix well.
- Make it into a medium consistency (like batter) by adding water/milk/curds. Adjust salt to taste
and keep it in the fridge for 1/2 hour to 1 hour and serve cold with pickle.