Curd Rice Bangalore Style

My South Indian friends will cringe when curd rice is mentioned on the blog. Is that some thing to write about some will say. Yet those of us who are not SI love this variety of rice and we eat it with the respect of a proper dish not just a closure item. My visitors and family love the Bangalore style curd rice. So here I am blogging about it.

Curd rice is the last item eaten at the end of a South Indian meal. Just like a Maharashtrian meal is completed with Taak bhat or buttermilk and rice. Here it is curd rice. Yet to make a good curd rice is not the easiest thing. Here in the Southern states a child is fed with curd rice. It is so important part of a meal that it could leave a SI insatiated if he/ she does not get it. It regulates the stomach pH after the assaults of varied spices in the thali meal. The Curd rice is good if you utter MUM-MUM after one spoonful in the mouth ;). I Love curd rice not any but Bangalore style!

Original pic : Curd Rice and Talleli Vangi 

Ingredients

2 cups soft cooked rice
1 cup thick curd
1 teaspoon oil
1/2 teaspoon udid dal
1/2 teaspoon chana dal
1/4 teaspoon mustard seeds
3-4 green chilies chopped
few curry leaves
handful coriander leaves
2 tablespoon fresh pomegranate seeds
2 tablespoons fine chopped raw mango
salt to taste

Heat oil in a wok on high. Add mustard seeds once it crackles add the curry leaves and fry a bit to get crispy ones. In the same oil add the udid and chana dal and toast them golden. Then its time to add the chopped green chilies and coriander leaves in to the seasoning. Remove from heat. Now add the cooked soft rice, soft means really soft and mix in the curd, pomegranates, raw mango and salt. Mash the curd rice a bit to get the creamy consistency. The raw mango is my addition and not a standard thing.

Enjoy the curd rice and turn into a gurgling child MUM-MUM is YUM-YUM.