On hot, sweltering days, when the sun is relentless and every meal feels too heavy, there’s nothing quite as soothing as a bowl of curd rice. It’s light on the stomach, easy to digest, yet bursting with flavors—never boring, always comforting. And here’s a little secret—sprinkle some The Masalai House Idli Podi on top, and it takes the taste to a whole new level!
Ingredients:
- 1 cup cooked rice (cooled)
- 1/2 cup fresh curd (adjust as per taste)
- 1/2 tsp salt (or as needed)
- 1 tsp ghee or oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1-2 dried red chilies
- 1 sprig curry leaves
- 1/2 tsp grated ginger
- 1 green chili, finely chopped (optional)
- 2 tbsp chopped coriander leaves
- 1 tbsp grated carrot (for a fresh crunch)
- 1 tbsp The Masalai House Idli Podi (a must for an extra kick)
Method:
- Mix the Base: In a bowl, mash the cooled cooked rice slightly and mix in curd and salt. Stir well until smooth and creamy.
- Prepare the Tadka: Heat ghee in a small pan. Add mustard seeds and let them splutter. Toss in cumin seeds, dried red chilies, curry leaves, ginger, and green chili. Sauté for a few seconds until fragrant.
- Assemble the Magic: Pour the tempering over the curd rice and mix gently. Garnish with fresh coriander and grated carrot for a burst of freshness.
- The Finishing Touch: Sprinkle The Masalai House Idli Podi generously for a spicy flavor boost.
Best enjoyed chilled or at room temperature with a side of mango pickle or papad for the perfect summer meal.
A dish so simple yet so flavorful—comfort in every bite!