Ingredients

• White Rice – 120 g
• Brown rice – 120 g
• Curd/Yogurt – 360 ml
• Milk – 60 ml
• Carrots – 2
• Cucumber – 1
• pomegranate – 100g
• grapes – 10
• Asafoetida – A pinch
• Ginger – 1
• Red chilli – 1
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Coriander leaves – Few
• Curry leaves – Few
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 35-40 minutes

1. Grate the carrots, grate Cucumber, chop coriander leaves, mince ginger separately and keep aside
2. Wash white rice and brown rice cleanly then soak it in 360 ml water for 30 minutes and cook it very well till the rice become softer then transfer into a bowl
3. Mash the soft cooked rice lightly depends upon you need and cool it completely
4. Add curd into cooled rice and mix it well. Add milk if you need and stir it then keep it aside
5. Take a pan add 1 tsp oil once oil heats up, add mustard seeds.
6. Once it crackles, add cumin seed followed by urad dal and chana dal
7. Fry them for 2 minutes till the dals become golden
8. Then add 1 tsp minced ginger, red chilli, curry leaves
9. Fry it for 2 minutes, once curry leaves become crispy
10. Add asafoetida and sauce for 1 minute
11. Turn off the flame then keep this seasoning aside
12. Take the curd rice and add coriander leaves, grated carrots, grated cucumber then add the seasoning
13. Mix it well. Add pomegranate, grapes and highly stir it
14. Now the Curd rice is ready for serve