Coriander Curd Rice

Preparation :5 mins
Cook :13 mins
Total Time :18 mins
Servings :Makes 0.5 cup

Ingredients :

1 tbsp chopped coriander (dhania)
4 tbsp curds (dahi) , preferably made with cow’s milk
2 tbsp rice (chawal) , washed and drained
1/2 tsp ghee
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)

Method :

Heat the ghee in a saucepan and add the cumin seeds.
When the seeds crackle, add the asafoetida and rice and sauté on a medium flame for a minute.
Add approx ¾ cup of water and mix well. Cover it with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is overdone, all the water has been evaporated and it can be easily mashed, while stirring occasionally.
Cool the rice slghtly, add the curds and coriander and coarsely blend it in a mixer.
Serve immediately.

Handy tip:
After 10 months of age, the blending of recipe at step 4 can be avoided completely.