Créé avec l’IA
Curd Rice with Potato Fry
30 min 600 kcal par portion Facile
Ingrédients
4 Portions
- cooked rice2 cups
- plain yogurt1 cup
- vegetable oil1 tablespoon
- mustard seeds1 teaspoon
- cumin seeds1 teaspoon
- chopped ginger1 tablespoon
- green chilies2 pieces
- curry leaves10 leaves
- boiled and cubed potatoes1 cup
- turmeric powder1 teaspoon
- saltto taste
- chopped coriander leaves1 tablespoon
Instructions
- 1
In a large bowl, combine the cooked rice and plain yogurt. Mix well until the rice is evenly coated with yogurt.
- 2
Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Allow them to splutter.
- 3
Add the chopped ginger, green chilies, and curry leaves to the pan. Sauté for a minute until fragrant.
- 4
Add the boiled and cubed potatoes to the pan. Sprinkle turmeric powder and salt to taste. Stir well to coat the potatoes with the spices.
- 5
Cook the potatoes for about 5-7 minutes, stirring occasionally, until they are slightly crispy and golden brown.
- 6
Add the potato mixture to the yogurt rice and mix gently to combine.
- 7
Garnish with chopped coriander leaves before serving.
- 8
Serve the curd rice with potato fry warm or at room temperature.
