Ingredients1 h 10 m servings 271
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
- Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.
Per Serving: 271 calories; 5.2 48 8.1 13 76 Full nutrition
ReviewsRead all reviews 5
Turned out well. Usually turmeric is not added in curd rice but I added it cause it says so in the recipe. Added little sugar for taste. And make sure that the rice is at room temperature befor...
This is a great recipe! I've made this a few times now and have varied it in only a few small ways. Instead of using the dry red pepper, I now use sriracha brand chili paste that gets mixed in a...
I kind of made this dish on a bet as it looked so kooky. This dish is so good, I feel sorry for anyone who has not tried it. I have made it maybe 30 times and will make it forever more. I ...
I have made this dish multiple times with different dried chilies (man the habaneros were HOT!), however I can't get my hands on curry leaves. I have asafoetida powder which I thought would be t...