Ingredients
- cooked rice, cooled
- plain curd
- 80-120 ml milk or water, as needed
- salt, or to taste
- cooking oil
- mustard seeds
- split urad dal
- curry leaves
- chopped fresh coriander
Vegetarian Recipe
Kathal Pickle Curd Rice Bowl
Cooling curd rice topped with tangy jackfruit pickle and a crisp tempering.
Method
Mash the rice lightly and mix with curd, milk or water and salt.
Heat oil and crackle mustard seeds; add urad dal and curry leaves.
Pour the tempering over the curd rice and mix.
Divide between bowls and top each with Jackfruit Pickle (Kathal).
Garnish with coriander and serve immediately.
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