Dahi butti/ Dahi bhaat/ Curd rice –

Ingredients -

Rice – 2 bowls

Thick curd – 2 bowls

Cream/saay – ½ bowl

Milk – 1 bowl

Oil – 2 tb-spoons

Dried Red chilies – 5-6

Curry leaves – 5-6

Green chili – 1 finely chopped (optional)

Mustard seeds – 1/8^th t-spoon

Asafetida – 1/4^th t-spoon

Salt to taste

Chopped green coriander for serving

Procedure –

1. Cook rice soft with 6 cups of water. Spread in a plate and let it cool down completely.

2. Heat oil in a pan, add mustard seeds, asafetida, curry leaves and red chilies and let them splutter. Turn off the heat and let the tadaka cool down.

3. Take the rice in a mixing bowl. Add curd, cream, milk and salt. Mix well.

4. Add chopped green chilies and tadka and mix well. Add chopped coriander and Serve cold.

Note:

1. You can add sandgi mirchi instead of red chilies. Fry sandi mirchi separately and crush and mix in the rice.

2. You can try one more variation. Instead of this tadaka, heat ghee (clarified butter) in a pan, add cumin seeds and asafetida. Sauté cumin seeds till they become dark brown. This tadaka goes with the curd rice very well. Add lots of cumin seeds here.

3. One more variation – Prepare curd rice and at the time of serving add chopped cucumber, shredded carrot and chopped onion in the curd rice.

4. Adding cream and milk gives wonderful taste to the curd rice. If you are calories conscious, skip the cream part and add low fat milk.