Curd rice with carrot chili kanji pickle

Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Curd rice with carrot chili kanji pickle. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Curd rice with carrot chili kanji pickle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curd rice with carrot chili kanji pickle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curd rice with carrot chili kanji pickle is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Curd rice with carrot chili kanji pickle estimated approx 30mins.

To begin with this recipe, we have to prepare a few components. You can have Curd rice with carrot chili kanji pickle using 13 ingredients and 6 steps. Here is how you can achieve it.

Fusion of South Indian curd rice with North Indian carrot chili kanji pickle. It is nutritious and very light. The pickle is free of oil. Curd rice soothes the stomach.

Ingredients and spices that need to be Get to make Curd rice with carrot chili kanji pickle:

1. 1 cup Gobind bhog rice
2. 1 cup curd
3. 2 1/2 cup water
4. 1 tsp rock salt
5. 1 tbsp refined oil
6. 1/2 tsp Mustard seed
7. as required few curry leaves
8. 2 carrot medium size
9. 50 gm Green chili
10. 1 tbsp Salt
11. 1 tbsp mustard powder
12. 1 tbsp lemon juice
13. 200 ml boiled water

Steps to make to make Curd rice with carrot chili kanji pickle

1. Rinse the rice thoroughly with water. Add water and cook in a pressure cooker till whistle blows once. Switch off the burner and let it cool down. Open the pressure cooker and let the cooked rice come to room temperature.
2. Collect the rice in a serving bowl. Add curd and mix gently. Add salt to taste.
3. For tempering, pour 1tbsp oil in a kadhai. When the oil is hot, add mustard seed and curry leaves and allow it to flutter. Switch off the burner.
4. Add oil, Mustard seed and curry leaves to the curd rice and mix thoroughly. It is ready to serve.
5. For preparation of pickle, cut carrot into slices. Slit the green chilis.
6. Mix mustard powder, lemon juice and salt with carrot and chili. Add water over it so that all are submerged in water. Keep it inside refrigerator for at least one week in a bottle to make the pickle soft. It can be tried with curd rice

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