Dahi-butti/Dahi-Bhat/ curd-rice

Dahi- Butti(Curd-rice)

General practice is to convert left over rice into dahi-butti next day. Basically the cooked rice which is used for dahi-butti should be separate(mokLa) and there should not be any moisture in it.
If you prepare fresh and spread it on a plate to cool for 1-2 hours before tempering ,it's OK.

The curd should not be too sour.


Ingredients
1 cup cooked rice
1/2 cup curd
1/2 cup milk
1/2 inch ginger(slices)


Tempering
1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp asafoetida
1 dry red chili
2-3 curry leaves
salt to taste

Method

• In bowl mix the cooked rice,curd and milk. ( Adjust the consistency with milk as the mixture would become dry if you keep for more than an hour)Add salt and sugar(optional) to taste.
• Heat the iron ladle (paLi) .Add ghee. Add mustard seeds. As they crackle add cumin seeds,asafoetida and curry leaves. Add red chilies.
• Pour the tempering on the rice. Mix in the ginger slices.
• Tastes best with limbache gode loNache.