Ingredients:
Rice 1 Cup
Thick Curd 1 Cup
Fresh Cream 1 Tbl Spn
thick Milk 1/2 Cup
Salt As Required
Green Chillies 2
Curry Leaves Few
Chopped Coriander Leaves Tbl Spn
Grated Carrot 1 Tbl Spn
Mustard 1/2 Tsp
Ginger bits 1 Tsp
Preparation:
Cook the rice as usual. When it is hot pour it in a big bowl and smash it little with the help of ladle. Put salt. In a small kadai put the oil and add mustard. When it tamper add slitted chillies and curry leaves. Take it from fire and put it in the bowl. Allow it to become cool. Then add fresh cream curd. Mix well. Then add coriander leaves, carrot and milk and mix it with the help of ladle. It will be in semi solid consistency(Like payasam consistency). Keep it aside for 2 hours. Then it will become solid. As it is you can eat. There is no need to add water or curd while eating.
Rice 1 Cup
Thick Curd 1 Cup
Fresh Cream 1 Tbl Spn
thick Milk 1/2 Cup
Salt As Required
Green Chillies 2
Curry Leaves Few
Chopped Coriander Leaves Tbl Spn
Grated Carrot 1 Tbl Spn
Mustard 1/2 Tsp
Ginger bits 1 Tsp
Preparation:
Cook the rice as usual. When it is hot pour it in a big bowl and smash it little with the help of ladle. Put salt. In a small kadai put the oil and add mustard. When it tamper add slitted chillies and curry leaves. Take it from fire and put it in the bowl. Allow it to become cool. Then add fresh cream curd. Mix well. Then add coriander leaves, carrot and milk and mix it with the help of ladle. It will be in semi solid consistency(Like payasam consistency). Keep it aside for 2 hours. Then it will become solid. As it is you can eat. There is no need to add water or curd while eating.
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