Recipe of Super Quick Homemade Curd rice with carrot chili kanji pickle
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, How to Make Quick Curd rice with carrot chili kanji pickle. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Curd rice with carrot chili kanji pickle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curd rice with carrot chili kanji pickle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Curd rice with carrot chili kanji pickle is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Curd rice with carrot chili kanji pickle estimated approx 30mins.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Curd rice with carrot chili kanji pickle using 13 ingredients and 6 steps. Here is how you cook that.
Fusion of South Indian curd rice with North Indian carrot chili kanji pickle. It is nutritious and very light. The pickle is free of oil. Curd rice soothes the stomach.
Ingredients and spices that need to be Get to make Curd rice with carrot chili kanji pickle:
- 1 cup Gobind bhog rice
- 1 cup curd
- 2 1/2 cup water
- 1 tsp rock salt
- 1 tbsp refined oil
- 1/2 tsp Mustard seed
- as required few curry leaves
- 2 carrot medium size
- 50 gm Green chili
- 1 tbsp Salt
- 1 tbsp mustard powder
- 1 tbsp lemon juice
- 200 ml boiled water
Steps to make Curd rice with carrot chili kanji pickle
- Rinse the rice thoroughly with water. Add water and cook in a pressure cooker till whistle blows once. Switch off the burner and let it cool down. Open the pressure cooker and let the cooked rice come to room temperature.
- Collect the rice in a serving bowl. Add curd and mix gently. Add salt to taste.
- For tempering, pour 1tbsp oil in a kadhai. When the oil is hot, add mustard seed and curry leaves and allow it to flutter. Switch off the burner.
- Add oil, Mustard seed and curry leaves to the curd rice and mix thoroughly. It is ready to serve.
- For preparation of pickle, cut carrot into slices. Slit the green chilis.
- Mix mustard powder, lemon juice and salt with carrot and chili. Add water over it so that all are submerged in water. Keep it inside refrigerator for at least one week in a bottle to make the pickle soft. It can be tried with curd rice
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So that's going to wrap this up with this exceptional food Recipe of Award-winning Curd rice with carrot chili kanji pickle. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!