Curd Rice With Onion Tomato Chutney

Curd Rice With Onion Tomato Chutney
  • 1½ cup Cooked rice
  • 2 tbsp Oil
  • 1tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1/4th tsp Hing
  • 1 tbsp Arhar dal
  • 1 tbsp finely chopped Ginger
  • 2-3 finely chopped Green chillies
  • 8-10 Curry leaves
  • 3-4 whole Red chillies
  • 4-5 Garlic cloves
  • 1 chunk of Tamarind
  • 5-6 Small onions
  • 1 cup Tomato roughly chopped
  • 1 cup Curd
  • A few fresh Pomegranate seeds
  • Salt (according to taste)

Tomato chutney
Heat a pan.
Add 1 tbsp oil and allow it to heat.
Add the cumin seeds and a few curry leaves, garlic and onions and saute for 2-3 minutes.
Add the roughly chopped tomatoes and tamarind and a little salt.
Cook it well.
Cool it and blend into a smooth paste.

Take a pan and heat it.
Add 1tbsp oil and let it heat.
Add mustard seeds and allow it to crackle.
Add hing and arhar dal.
Roast for a minute.
Add ginger, green chillies and chopped curry leaves.
Cook for a minute.
Add the whole red chilles.
Mix well and take it off the heat.

Take a big mixing bowl.
Add the cooked rice, curd and salt.
Mix well.
Add the tempering and mix well.
Serve the curd rice in a bowl along with tomato chutney.
Garnish with a few pomegranate seeds.
Serve as a meal.
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