Speaking of the facile dish we have put forth, the ingredients used are simple and method is so easy, that it is a preferred way of concluding a meal by the masses in Maharashtra. This dish carries a typical sweet-sour zing to it. So, the next time you find yourself in a pickle over choosing ‘healthy’ alternatives to the street – side ‘chatpata’ food, you know what you should opt for.
|Serves||Preparation Time||Cooking Time|
|4 People||5-10 Minutes||15-20 Minutes|
- 200 gm rice, cooked
- 150 gm curd
- 1 tbsp oil/ghee
- 1 tsp mustard seeds
- 1 tsp urad dal
- 6 to 8 curry leaves
- 1 carrot, grated
- 3 green chillies, chopped
- 1 tsp coriander
- A pinch of asafoetida
- Salt to taste
- Pomegranate (Optional)
In a bowl, take cooked rice and keep it aside.
In a small bowl, take curd and add salt and grated carrot. Mix it well. Next, add cold milk to the curd and mix it again.
Take a small wok and keep it on medium heat. Add oil/ghee and temper curry leaves, mustard seeds and urad dal. Next, add green chillies and asafoetida to the oil. Remove it from the heat.
Now, mix rice and curd together and pour the tempered ingredients. Stir it continuously so that the aroma of tempered curry leaves and mustard seeds set in the rice and curd mixture.
Pour rice in a bowl and refrigerate it.
Garnish it with chopped coriander leaves and pomegranate before serving.