South-Indian summer comfort food alert!

This Tropical Curd Rice recipe is perfect for a cooling, hot and humid weather, that will make you feel like you’re on vacation. So good and creamy with heavy cream homemade curd, fragrant long grain basmati rice and topped with fresh mango, pomegranate, apple and pears.

You’ll think you’ve landed in Hawaii or the Caribbean with the fruity flavors of this creamy classic traditional curd rice.

South-Indian curd rice is usually an alternative to use away the leftover rice from the last day dinner, or  from afternoon lunch, which is then served with or without tadka.

In these 2 years, Corona has affected my mentality of eating leftovers so very badly that I am not at all comfortable to keep something in fridge to eat later. To keep the immunity strong 💪eating food within 3-4 hours of cooking is recommended.

Also I wanted it to be rich and creamy. This Tropical Curd Rice can also be served as a side dish in any party 🥳 It will be like a great surprise item, that your guest won't be expecting but will be amazed by the yummy taste. 

Tadka options: 

Some people give different tadka to curd rice. It is a good way to give an interesting twist to boring leftover rice. Also it is always good to include some colours to white and pale looking curd rice, this will make curd rice tempting and appealing.

Basic tadka is, only oil, mustard seeds, hing and curry leaves. 

Some like it with few chopped green chillies or dahi mirchi. 

When this is served to kids its mostly topped with colorful tadka, like I did it today.

Also there are seasonal vegetables you can add, like grated carrots, fried beans, fried coconut. 

Add some fresh mint or coriander leaves. 

Adding boiled corn and peas will make it more filling and nutrient rich.

Make it vegan with coconut or soya curd.

Options are endless when you want to be imaginative. Try this recipe and give tour feedback.

Tropical Curd Rice

RECIPE

Serves: 2 people

Prep time: 2 minutes

Cook time: 10 minutes

Tools: Pressure cooker, tadka pan

INGREDIENTS

1. Basmati rice 1 cup.

2. Milk 1 cup.

3. Water 1.5 cups

4. Curd 1.5 cups

5. Salt 1 tsp

6. Ghee 1 tbsp

7. Oil 1 tsp

8. Mustard seeds 1/2 tsp

9. Curry leaves 4-5

10. Asafoetida 1 pinch

11. Green chillies 2

12. Mango 2 tbsp

13. Pomegranate arils 2 tbsp

14. Apple 2 tbsp

15. Pears 2 tbsp

METHOD


1. Finely chop fruits and deseed pomegranate. Chop chillies. 

2. In a pressure cooker, add raw rice. Wash rice and add water and milk. 

3. Keep on heat and take 2 whistles until rice is mushy. 

4. Once cooked take rice in a mixing bowl. 

5. Add salt, ghee to hot rice and gently mash while mixing. 

6. Put the curd and mix. 

7. Prepare tadka by adding oil to a small pan. Keep on flame, put mustard seeds and let it crackle. 

8. Put the chopped chillies, curry leaves and asafoetida. Switch off flame. 

9. Add to curd rice and mix. 

10. Serve with fruit toppings.

Thanks for visiting 😊