Curd Rice With Potato Fry Recipe

Cooking Directions

• STEP 1.Cook the rice until it is soft and fluffy. Let it cool down.
• STEP 2.In a mixing bowl, whisk the yogurt until smooth. Add the cooked rice and mix well.
• STEP 3.In a small pan, heat oil and add mustard seeds. Once they start spluttering, add curry leaves, green chilies, and ginger. Sauté for a minute.
• STEP 4.Add this tempering to the curd rice mixture and mix well. Season with salt and mix again.
• STEP 5.For the potato fry, heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions. Sauté until onions turn golden brown.
• STEP 6.Add boiled and cubed potatoes to the pan. Sprinkle turmeric powder, red chili powder, and salt. Mix well and cook until the potatoes turn crispy and golden brown.
• STEP 7.Serve the curd rice with the potato fry on the side. Garnish with coriander leaves and enjoy!

Cooking Tips

• Make sure to use fresh and thick yogurt for the curd rice to get a creamy texture.
• You can add grated carrots, chopped cucumber, or pomegranate seeds to the curd rice for added crunch and flavor.
• For a spicier potato fry, you can add a pinch of garam masala or chili powder.
• To make the potato fry healthier, you can bake the potatoes instead of frying them.

Storage and Serving

• Curd rice can be stored in the refrigerator for up to 2 days.
• Before serving, let the curd rice come to room temperature and give it a good mix.
• Serve the curd rice with the potato fry as a main course or as a side dish with any South Indian meal.
• You can also serve the curd rice with pickle or papad for an extra burst of flavor.