{"id":2443,"date":"2012-07-11T21:06:12","date_gmt":"2012-07-12T04:06:12","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=2443"},"modified":"2014-03-24T15:36:23","modified_gmt":"2014-03-24T22:36:23","slug":"curd-rice-curd-chillies","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/curd-rice-curd-chillies\/","title":{"rendered":"Curd Rice & Curd Chilis"},"content":{"rendered":"
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I have a new favorite ingredient! Curd chilis. Chilis soaked in yogurt and salt and dried. My mother in law sent them to me along with a request for marathi moggu. She said they are good fried and served with curd rice. I had some leftover rice and decided to make curd rice like I learned back in college from my roommate, adding in the curd chilis. Very simple and very tasty!<\/p>\n

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1-1\/2 cups cooked basmati rice
\n1\/3 – 1\/2 cups yogurt
\n2 teaspoons oil
\n2-3 curd chillies
\n~1\/2 teaspoon jeera (cumin seeds)
\n~1\/2 teaspoon mustard seeds
\n3-4 curry leaves<\/p>\n

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  1. If rice isn’t warm, microwave it for a minute or two.<\/li>\n
  2. Stir in yogurt and a little salt (not too much since the chillies are salt).<\/li>\n
  3. Heat oil in a small skillet.<\/li>\n
  4. Fry curd chillies, jeera, and mustard seeds until the chillies get brown and the mustard seeds pop.<\/li>\n
  5. Pour onto rice. This makes a snack or quick light dinner for one.<\/li>\n<\/ol>\n