Curd Rice | Yogurt Rice | Dadhojanam | Perugu Annam | E-Chef Paragon

Cook 1 cup of rice with 3 cups of water in a pressure cooker.

Transfer the cooked rice into a large mixing bowl.

Add salt as needed to the rice and mix well.

Add 3 cups of curd to the rice and mix well.

In a skillet, add 2 tablespoons of oil and heat.

Add 1/3 cup of cashew nuts to the skillet and fry until they turn golden brown.

Add 1 teaspoon of mustard seeds, 1 tablespoon of urad dal, and 1 teaspoon of cumin seeds to the skillet and fry for some time.

Add 2 red chillies, 1/2 inch minced ginger, and 5 green chillies to the skillet and fry again for a few minutes.

Add 2 strings of curry leaves to the skillet and turn off the stove.

Transfer the tempering from the skillet to the rice and mix well.

Add coriander leaves to the rice and mix into the rice.

Equipment Needed

Dietary

Allergens