Curd, or Indian yogurt is a thick, creamy, and slightly sour dairy product that is made by fermenting milk with a bacterial culture. It is a good source of calcium, protein, and probiotics. Curd can be eaten plain as a part of a main meal or flavoured with fruits or sugar. Curd is also used as a condiment or topping for various dishes, such as chaats, curries, vadas and idli. It can also be used to make lassi, a popular yogurt-based drink. Curd is also used to make desserts, such as baked yogurt and shrikhand.
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2 cups
1 cup
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
Heat oil in a pan over medium heat.
Add mustard seeds, cumin seeds, urad dal, chana dal, ginger, green chillies and curry leaves. Fry for a few seconds until the spices are fragrant.
Add the cooked rice and mix well.
Add the yogurt and salt to taste. Mix everything together.
Cook for a few minutes until the rice is heated through.
Serve the curd rice hot. Enjoy!
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When it comes to Curd, our users are head over heels in june, but the interest cools down in january.
It's official: Curd is the food of choice for 24-27 female, with people of >40 BMI also on board.
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