Mint Curd Rice Recipe – A Refreshing Twist on Classic Dahi Chawal
Description
Curd rice, also known as Dahi Chawal, is a popular and comforting dish in many Indian households, particularly in South India. Known for its cooling properties, this dish combines the goodness of curd and rice in a simple yet satisfying way. In this recipe, we give a fresh and aromatic twist to the traditional curd rice by adding mint leaves. The mint enhances the flavor and adds a refreshing touch, making it a perfect dish for a warm day. Whether you’re looking for a quick lunch or a side dish, this recipe is easy to prepare, healthy, and delicious!
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 1/2 cup |
| Curd (Yogurt) | 1 cup |
| Mint leaves | 20 leaves |
| Oil | 1 tsp |
| Milk | 1/4 cup |
| Ginger (finely chopped) | 1 inch |
| Carrot (grated) | 1 medium |
| Fresh coriander | Finely chopped |
| Salt | To taste |
| Mustard seeds | 1 tsp |
| Green chili (finely chopped) | 1 small |
| Asafoetida (Hing) | A pinch |
| Curry leaves | 8 leaves |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3
Instructions:
-
Soak the Rice
Start by rinsing the rice thoroughly under running water. Then soak the rice for about 15 minutes to ensure it’s soft and fluffy when cooked. -
Cook the Rice
In a pressure cooker, add the soaked rice, 1 and 1/4 cups of water, mint leaves, and salt. Cook for about 3 whistles on medium heat. This will allow the rice to cook perfectly while infusing the mint flavor. -
Prepare the Curd Mixture
While the rice is cooking, take a bowl and add the curd. To the curd, add a small amount of water to make it smooth and easy to mix. Whisk the curd well until it’s creamy and lump-free. -
Mash the Rice
Once the rice is cooked, gently mash it with a spoon or fork to break any lumps. Allow the rice to cool down to room temperature. -
Combine the Rice and Curd
Once the rice has cooled, pour in the whisked curd and milk. Mix everything together gently. The milk will add a rich creaminess to the curd rice. -
Prepare the Tempering (Tadka)
In a small tempering pan, heat 1 teaspoon of oil. Add the mustard seeds and let them splutter for about 10 seconds. Then add finely chopped green chili, asafoetida (hing), curry leaves, grated carrot, chopped mint leaves, and fresh coriander. Stir-fry this mixture for about 15 seconds to release all the aromas and flavors. -
Mix the Tadka with Curd Rice
Pour this aromatic tempering over the prepared curd rice and mix well. The mint and spices will bring an extra layer of flavor to the dish. -
Refrigerate and Serve
For the best taste, refrigerate the prepared mint curd rice for about 30 minutes. This allows the flavors to meld together. When ready to serve, garnish with a little extra coriander or mint leaves, if desired. -
Serving Suggestions
Serve this mint-flavored curd rice with a side of crispy papad and a tangy lemon pickle for a delightful lunch. It’s a light and refreshing dish perfect for any season.
Tips:
- You can adjust the amount of mint based on your preference for the intensity of mint flavor.
- To make the dish spicier, add a few more green chilies to the tempering.
- You can also include vegetables like cucumber or bell peppers for added crunch and flavor.
This simple yet flavorful Mint Curd Rice is an excellent option for a light and healthy meal, and it pairs wonderfully with pickles and crispy snacks!
