Tuesday, April 13, 2010

Vegetable curd rice

Rice – 4 large cups, cooked
Curd – 4 cups
Vegetables (cabbage, carrot, onions, tomatoes) – 1 small cup each, finely chopped/sliced
Green chillies – 5/6, finely chopped
Ginger – 1 inch piece, diced
Salt to taste
Sugar – 1 tsp

Ghee – 1 tbsp
Oil – 1 tbsp
Red chillies – 4/5
Mustard seeds – 2 tsp
Urad dal – 1 tsp
Toor dal – 1 tsp
Cashew nuts – 10, split
Curry leaves
Coriander leaves

Mix the rice, curd, salt and sugar well. Keep aside.
Heat ghee in a pan. Add cashew nuts and sauté until light brown. Remove them and keep aside.
Add oil to the remaining ghee. Add mustard seeds. When they crackle, add urad dal, toor dal, red chillies and curry leaves. Add green chillies and ginger and sauté for some time, followed by the vegetables and 1/2 tsp salt. Sauté well.
Add the rice mixture to it and mix well. Add cashew nuts and take off the stove.
Garnish with coriander leaves.


  1. Sounds delicious S! But what about the garnish in the picture?
    Are they red chillies/raisins or cherries?

  2. Hehehe...They are red chillies!

  3. But they are not the long cayenne type; please could you save some seeds S! I will be happy to send you some of the varieties from here!

  4. Yeah! They are the round milagai - slightly different flavor too! Put it on your list and we'll buy you some the next time you come down! :D