Curd Rice with Pineapple Techa Chef Harpal Recipes

Chef Harpal Singh Sokhi brings you the ultimate office lunchbox delight - his famous Curd Rice recipe!
Imagine a creamy, tangy blend of curd paired with perfectly cooked rice, topped with a tempting tadka of mustard seeds and aromatic curry leaves.
This recipe is a spoonful of comfort, a dash of nostalgia, and a whole lot of yum!
Your taste buds and colleagues alike will surely thank you!

Curd rice with Pineapple Techa
Ingredients
For curd rice
Boiled Rice 1 Cup
Milk Cup
Curd 1 cup
Grated carrot 1
Grated cucumber 1
Salt to taste

For techa
Oil 1 tbsp
Whole Garlic 20 cloves
Green chilies 20-25

For curd rice tempering
Oil 1 tbsp
Asafetida tsp
Mustard seeds tsp
Cumin seeds tsp
Urad dal 1 tsp
Whole red chilli 2-3
Ginger chopped 1 tsp
Green chilli chopped 2
Curry leaves 20-25
Til roasted 1 tsp
Salt to taste
Pineapple cup

Method
In a bowl take rice and mash it well
Add milk, curd, and mix well. Keep aside
To make the tea heat oil in a pan and add garlic, green chillies and roast for a while. Keep aside
Add til, salt and mix well.
Transfer to a mixer grinder, add pineapple and grind to fine paste
Add salt if required
In the curd rice add grated carrots, and cucumber and mix well.
For tempering of curd rice, heat oil in a pan add asafetida, mustard seeds, cumin seeds, urad dal, whole red chili, ginger chopped and mix well.
Add green chili chopped and curry leaves mix well and transfer to the curd rice. Mix well
Add salt to the curd rice and mix well
Transfer to a tiffin box and serve with papad.

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