Festival Recipes: Fruit Curd Rice Recipe

Friends and family who have tasted this dish in my house have constantly messaged me over the years for this recipe. We prepare this curd rice specially for dinner parties, ganesh chaturthi and pongal festival. 

Cook the rice:
I've used 1 coffee tumbler sona masuri rice. Washed the rice thrice and added to a pot which will fit in the pressure cooker.

Using the same coffee tumbler measure add 2 tumbler measure water and soak the rice for 15 minutes.

Using same coffee tumbler measure reserve 1 cup milk.

Combine the milk in the rice along with 1/2 tsp salt after 15 minutes and place in pressure cooker. 

Cover and place the whistle, cook for 3 whistles or until the rice is mushy.

Once the rice is cooked remove from flame allow to reach room temperature.

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Ingredients for Fruit Curd Rice:
1/4 Cup Pomegranate seeds
1/4 Cup Peeled, Deseeded and Finely Chopped Cucumber
1/4 Cup Grapes
1/4 Cup Apple
10 Raisins 
10 Cashews 
1 Sprig Curry Leaves
3 Sprigs Coriander Leaves (Finely Chopped)
2 Green Chilies (Finely Chopped)
1 Inch Ginger (Peeled and Finely Chopped)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
1 Dry Red Chili
1/4 Tsp Asafoetida
2 Cups Yogurt
Salt as per taste
Cheery for garnish
2 Tbsp Oil...

Method:
Combine half the amount of yogurt to the rice and mix well add salt as per taste.

Add all the fruits and raisins mix and reserve.

Heat a fry pan with oil on medium flame. 

Add mustard and cumin to the hot oil allow to splutter.

Add ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add cashews and fry till light golden in color.

Remove the tempering from flame allow to reach room temperature.

Add the other half amount of yogurt to the rice along with salt as per taste.

Add the tempering and mix well. Serve the fruit curd rice chilled of room temperature...either ways this curd rice is an excellent dish to serve after a spicy main course...Enjoy 😊