Curd Rice with Pomegranate
Restaurant-style South Indian Curd Rice. Healthy and tasty.
Equipment
- Bowl
- Spatula
- Pan
Ingredients
- 4 cup Cooked Rice
- 3 cup Curd / Yogurt Fresh
- ½ cup Water
- 1 tsp Salt
- ½ cup Pomegranate
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Chickpea
- 1 tbsp Black Split Gram
- 2 Pieces Green Chilli As per taste
- 8 Pieces Curry Leaves
- 2 Pieces Red Chilli As per taste
Instructions
- Take a Bowl, add rice and curd in small quantities while mixing slowly and water.4 cup Cooked Rice, 3 cup Curd / Yogurt, ½ cup Water
- Add Salt and Pomegranate. mix it using a spatula.1 tsp Salt, ½ cup Pomegranate
- Take a pan, add oil and heat. Add Mustard seeds, cumin seeds and Chickpea. Roast for few seconds then add Black split gram, green chilli, curry leaves and Red Chilli. Mix and Roast for few seconds.1 tbsp Oil, ½ tsp Mustard Seeds, 1 tsp Cumin Seeds, 1 tbsp Chickpea, 1 tbsp Black Split Gram, 2 Pieces Green Chilli, 8 Pieces Curry Leaves, 2 Pieces Red Chilli
- Transfer the roasted mixture to the bowl and mix it. The lentils are crunchy and yummy to eat. Restaurant Style South Indian Curd rice is ready.
Video
Notes
Curd rice can be kept in the refrigerator and serve cold. It stays good for one day.