Ember Crest recipe

Kathal Pickle Curd Rice Bowl

Name: Kathal Pickle Curd Rice Bowl
Prep time: 10 min
Cook time: 5 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g cooked rice, cooled; 250 g plain curd; 80-120 ml milk or water, as needed; 3 g salt, or to taste; 10 ml cooking oil; 1/2 tsp mustard seeds; 1 tsp split urad dal; 6 curry leaves; 1 tbsp chopped fresh coriander; 40 g Jackfruit Pickle (Kathal)

Cooling curd rice topped with tangy jackfruit pickle and a crisp tempering.

Prep: 10 mins
Cook: 5 mins
Serves: 2
Level: Easy

Get the spices for this recipe

Review 1 spice, choose pack sizes, and add only what you need.

Ingredients

300 g cooked rice, cooled
250 g plain curd
80-120 ml milk or water, as needed
3 g salt, or to taste
10 ml cooking oil
1/2 tsp mustard seeds
1 tsp split urad dal
6 curry leaves
1 tbsp chopped fresh coriander
40 g Jackfruit Pickle (Kathal)

Instructions

1Mash the rice lightly and mix with curd, milk or water and salt.
1Heat oil and crackle mustard seeds; add urad dal and curry leaves.
2Pour the tempering over the curd rice and mix.
3Divide between bowls and top each with Jackfruit (Kathal) Pickle.
4Garnish with coriander and serve immediately.

Recipe notes

A balanced meal bowl in which the pickle is served in a measured portion as an accompaniment.