Curd Rice

• 1 cup curd (yoghurt)
• 1/2 cup cucumber, finely chopped
• Salt to taste
• 1 cup cooked Aazol’s Unpolished Indrayani Rice (cooled)
• 2 tablespoons Aazol’s Pure Gharwala Ghee

For Tempering:

• 1 teaspoon mustard seeds
• 1/2 teaspoon methi seeds (fenugreek seeds)
• 1 teaspoon cumin seeds
• 1 dried Kashmiri red chilli, broken into halves
• 2 green chillies, slit
• 6-8 curry leaves

Method:

1. Prepare the Base:

In a large bowl, whisk the curd until smooth.

Add the finely chopped cucumber and salt. Mix well.

2. Add Rice:

Gently fold in the cooked and cooled Aazol’s Unpolished Indrayani Rice. Mix until the rice is well-coated with curd.

3. Prepare the Tempering:

Heat Aazol’s Pure Gharwala Ghee in a small pan.

Add mustard seeds and let them splutter.

Add methi seeds, cumin seeds, dried Kashmiri red chilli, and green chillies. Sauté until aromatic.

Toss in the curry leaves and let them crisp up.

4. Combine:

Pour the hot tempering over the curd rice mixture. Mix gently to combine all the flavours.

5. Serve:

Garnish with fresh coriander leaves (optional).

Serve immediately or chill for a refreshing meal.