Geethu's Kitchen - Edit Recipe: Instant Pot Curd Rice (Thayir Sadam)
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Author
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
One Large Bowl 3 Cups Rice Rinsed 3 and three-quarters(3/4) cups water One Small Bowl 1 tsp salt Yogurt 4 Cups Butter Milk 1 cup 1 cup water to rinse out yogurt jar One small bowl Mustard seeds – 2 heaped tsp Red Chillies, dried – 3 Curry Leaves – 9 strands, chopped coarsely One small bowl Hing – 1 level tsp One medium big bowl 9 Green chillies – slit longitudinally and then chopped fine one small bowl 2 heaped tablespoons Ginger fresh cut One small bowl Urad Dal 1/2 tsp
Steps
Saute Mode Add Mustard seeds, Add Red chillies (break in half) and Add Curry leaves Add the hing Stir well Add the ginger Fry lightly until brown Add the chopped green chillies Fry Cancel Add (rinsed,drained) Basmati rice and mix well. Then add 3 and three-quarters(3/4) cups water and 1 tsp salt - Pressure Cook on HIGH for 9 minutes. -- Delay Start 30 min) Open add 4 cups thick yogurt Add 1 cup Butter milk 1 cup water to rinse out yogurt jar (use 1 ladle to add yogurt and separate ladle to mix the curd rice)
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