I am married to a south indian and my mom in law makes excellent curd rice u try this and u'll never forget the taste Boil plain rice(prferably Kolam rice) in a steel vessel....most of us use cookers but cooking it under steam in a steel vessel inside the cooker gives it a nice taste (or u may use a rice cooker) allow the rice to cool down...u may even use the night's leftover rice put in a big steel vessel and thoroughly mix curd with the rice (also add salt as per your taste)...take generous amount of curd so that the rice grains are properly separated by curd...do this with your hand and mash some rice while doing this (leave some more curd to be put just before you serve ..this is because the rice absorb curd if kept for sometime and it become dry...so put more curd and mix agin before you serve) for the tadka.... heat some oil in a small pan....for a glass full of rice(1 tablespoon should be enuf) put the mori (a tea spoon) in the oil put dry red mirchi put a spoon of urud dal put a spoon of chana dal allow the daal to fry and turn brown put ginger cut in very very small cubes(this one most important) put curry leaves on top put the tadka over the rice-curd mixture and mix again put the vessel in the fridge for 1/2 to 1 hr...take it out...add some more curd (and salt if you need more)....and just relish the curd rice
its also south indian recepi bendekai gojju Ingredients: 250 gm bhindi (ladyfingers) 1½ tbsp tamarind extract pinch of jaggery salt to taste oil Ingredients for dry masala: 1 tsp fenugreek seeds 1 tsp sesame seeds 1 tsp cumin seeds Ingredients for masala paste: 10-12 strands of green coriander 1 cup desiccated coconut 1 tsp mustard seeds 1½ tsp uncooked rice 1 tsp turmeric powder 3-4 green chilies Ingredients for tadka: 3 whole dry red chilies ½ tsp mustard seeds Method: Heat 3-4 tsp of oil and start shallow frying the bhindi. In another pan, dry roast all the ingredients for dry masala and grind them together into a powder. Then, grind together all the ingredients for the masala paste with the powdered spices and a dash of water. To the bhindi, add the tamarind extract and salt. Crumble the jaggery over it and add 1½ tbsp of masala paste. Mix well, pour in some water and cook for 5-7 minutes. In another pan, heat 2 tsp of oil, add the ingredients for tadka and sauté for about 30 seconds without burning them. s
