Thank you. Glad to know.
]]>Thanks. You can use any neutral flavored oil (like sunflower oil or avocado oil) instead of sesame oil.
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]]>Thank you.
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]]>For the rice cooker, add more water to the rice and cook for some more time. If cooking in a pan on the stovetop, cook the rice grains with the boiling method, where more water is added. Later when rice grains are softened, the water is drained. Here you can check the softness of the rice while the rice is simmering and also can cook further for the rice grains to become more soft.
]]>You can make them without lentils. The curd rice will still taste good.
]]>Hi Neelu, thank you. Yes, you are right here. I have added milk so that the curd rice does not get spoiled and it is optional. You can just make curd rice with curd only and I also do this way at times. Regarding Ayurveda, I do not strictly follow it and allow myself to be free and relaxed in cooking on occasions. I hope this helps.
]]>Thanks for the curd rice recipe. Being a vegetarian, I follow many of your recipies.
As you said that you follow ayurveda so I have a small doubt that according to ayurveda milk and salt and milk and curd are viruddhahar( which does not go together). So in this recipe you have added milk. Can you please clear my doubt.
With gratitude,
Neelu ]]>
Thanks a lot Ritu and so glad to read your comment. When I have leftovers for curd rice, I just them refrigerate them for a day. It is best to have curd rice fresh, but if you are not able to have all of it, then one day in the fridge is fine. Homemade curd is highly perishable so best to use it as quick as you can.
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