Curd Rice 4 Ways | Classic, Beetroot, Veg & Schezwan Dahi Chawal

Ingredients

• ½ kg Kolam short grain rice (soak for ½ h), soaked kolam rice
• Water as required
• Salt to taste
• Cooked rice
• 2 cup Chilled Milk
• 1 kg Curd (beaten), curd (yogurt)
• Prepared Tadka
• Salt to taste
• 2 tbsp Oil
• A pinch of Asafoetida
• 1 tbsp Gota Urad dal, Gota Urad Dal
• 1 heaped tbsp Chana dal, Chana dal
• 1 tsp small Mustard seeds
• 2-3 sprig Curry leaves
• 2-4 no. Green Chillies (less spicy & chopped)
• 2-3 no. Kashmiri Red Chillies (chopped)
• ½ inch Ginger (peeled & Finely chopped)
• 8-10 no. Cashewnuts (cut into halves)
• 1 tsp Black Peppercorns (crushed)
• 2 tbsp fresh Coriander leaves (chopped)
• ½ medium Carrot (peeled & grated)
• Prepared Curd Rice mixture, prepared curd (yogurt) rice mixture
• Little Water
• Prepared Curd Rice mixture, prepared curd (yogurt) rice mixture
• 1 tbsp fresh Coriander leaves (chopped)
• ¼ inch Ginger (peeled & finely chopped)
• 1 no. Green Chilli (less spicy & finely chopped)
• 1 medium Beetroot (peeled & grated)
• Little water
• Prepared Curd Rice mixture, prepared curd (yogurt) rice mixture
• 1-2 tbsp Schezwan chutney
• Prepared Curd Rice mixture, prepared curd (yogurt) rice mixture
• 2 tbsp Raw Mango (peeled & grated)
• 2-3 heaped tbsp Curd (beaten), curd (yogurt)
• Salt to taste
• 2-3 heaped tbsp Oil
• 5-6 no. Sun Dried Curd Chillies, curd (yogurt) Chillies
• 5-6 no. Button Chillies
• 1-2 sprig Curry leaves
• Prepared Tadka
• Fried Dahi chillies, fried curd (yogurt) chillies
• Pomegranate pearls
• Beetroot (julienned)
• Fried Button chillies
• Coriander sprig, coriander leaves
• Fried Curry leaves
• Schezwan chutney

Steps

1. In a pressure cooker, add soaked kolam rice, water as required, salt to taste and give it a good mix.
2. Cover it with the lid and cook for 3-4 whistles or until it’s mushy in texture.
3. Leave it aside to depressurize the cooker.
4. In a bowl, add cooked rice, chilled milk, curd and fold the mixture until soft, creamy in texture.
5. Keep it aside for resting.
6. Add prepared tadka, salt to taste and mix it well.
7. Keep it aside for further use.
8. In a pan, add oil, once it’s hot, add a pinch of asafoetida, gota urad dal, chana dal and cook for 2-3 minutes.
9. Add small mustard seeds, curry leaves, green chillies, kashmiri red chillies and cook for another minute.
10. Add ginger, cashew nuts, crushed black peppercorns and saute everything well.
11. Transfer it into the bowl and keep it aside for further use.
12. In a bowl, add fresh coriander leaves, grated carrot, prepared curd rice mixture, little water and give it a good mix.
13. Transfer it into the serving dish, garnish it with prepared tadka, fried dahi chillies and pomegranate pearls.
14. Serve with any pickle and papad.
15. In a bowl, add prepared curd rice mixture, fresh coriander leaves, ginger, green chilli, grated beetroot, little water and give it a good mix.
16. Transfer it into the serving dish, garnish it with prepared tadka, fried button chillies, beetroot julienned and pomegranate pearls.
17. Serve with any pickle and papad.
18. In a bowl, add prepared curd mixture, schezwan chutney and mix it well.
19. Transfer it into the serving dish, garnish it with prepared tadka, fried button chillies, pomegranate pearls, fried curry leaves, schezwan chutney and coriander sprig.
20. Serve with any pickle and papad.
21. In a bowl, add prepared curd mixture, raw mango, curd, salt to taste and mix it well.
22. Transfer it into the serving dish, garnish it with prepared tadka, fried dahi chillies, pomegranate pearls, fried curry leaves and coriander sprig.
23. Serve with any pickle and papad.
24. In a pan, add oil, once it’s hot, add sundried curd chillies and fry them until crispy in texture.
25. Transfer it into the absorbent sheet.
26. In the same pan, add button chillies, curry leaves and fry them until crispy in texture.
27. Transfer it into the absorbent sheet.