If you’re looking for a quick and easy recipe that is light on the stomach, and don’t want to spend too much effort or time preparing something, a bowl of curd rice is what I usually would turn to for such situations. For me a good curd rice, is all about the flavor in the tadka or tempering. I like to add a lot of ingredients to my tempering so that the rice can soak all that delicious flavor and at the same time feel refreshingly light to eat. The recipe that I use has probably the basic ingredients you ought to keep in a tasty curd rice, but the tempering is always open to how you feel like flavoring it. After all, it’s all about the tadka!
Ingredients (Serves 2)
2 tbsp Mustard Seeds
10-12 Curry Leaves
1 tbsp Chana Dal
1 Dry Red Chilli
1 Chopped Green Chilli
1 tsp Cumin Seeds
1 cup Rice
1/2 cup Curd (Add more depending as per your preference)
Salt to taste
Water for boiling rice
1. Start with boiling rice in water, until rice is cooked through. Once boiled, remove from heat and transfer to a bowl. Add your curd over the rice, along with some salt and mix well with a spoon until the rice is completely mixed with the curd.
2. Then you move onto the tadka or tempering for your curd rice. Take a wok/kadhai and heat a tbsp of oil. Once the oil is hot, add all your tempering ingredients together and let it crackle or fry for about a minute.
3. As soon as your tempering is done, quickly transfer and pour it over the curd rice. And there you go! A simple and light bowl of refreshing curd rice.