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Curd Rice With Cashew Curd
Enjoy some delicious homemade Cashew Curd Rice.
Preparation
Prep Time
15 min
Cook Time
20 min
Total Time
12 hours
Ingredients
Cashews (Soaked for 5-6 hours)
3-4 Cups of Cooked unpolished Brown Rice or White Rice
3 Green Chillies
1 tsp Mustard Seeds
1 Cup Millet
1 tbs Finely Chopped Ginger
1 tsp Urad Dal
20-25 Curry Leaves
4-5 Red Chillies
Coriander leaves
Method:
- Make the thick and creamy paste out of soaked cashew.
- Make the thick and creamy paste out of cooked rice.
- Add little water when required while grinding to make sure that the paste is without any lumps.
- Then mix both the paste ( the consistency of the past should be as thick as dosa batter).
- Just warm the mix for 20-30 seconds on the low flame, stirring it continuously so it should not be sticking at the bottom of the pan.
- Add chopped big chunks of green chillies with it's stem to the lukewarm mix.
- Stir it nicely and put it in the airtight container for 10 to 12 hours ( depending on the weather).
- Remove the pieces of green chillies when the curd is set
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For millet curd rice :
- Soak a cup of millet in the water for 5-6 hours.
- Boil three cups of water in a thick bottom utensil add the soaked millet.
- It takes 10-15 minutes to cook the millet depending upon the type of millet.
- There should be no excess water when the millet is cooked.
- Cover it up for few minutes so it gets soften further.
- Season 1 tsp of mustard seeds.
- Add 1 tbs of finely chopped ginger, a tsp of urad dal, 20-25 curry leaves and 4-5 red chillies.
- Mix the seasoning and two cups ( can be more or less) of curd and salt with the millet.
- Garnish with the coriander.
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