Curd Barley / Barley Curd Rice

Ingredients:

3/4 cup pearl barley

3 cups water

1 1/2 cup yogurt / curd

1/2 cup milk

2 green chillies, finely chopped

2 tsp ginger, finely chopped

1/4 tsp asafoetida

1/2 tsp urad dal

8 cashew nuts

2 tbsp carrot, finely chopped

2 dry red chillies

1 sprig curry leaves

1/2 tsp mustard seeds

1 tbsp oil

salt to taste

1 tbsp coriander leaves, chopped

2 tbsp pomegranate seeds

1 tbsp carrot, grated

Preparation:

1. Wash the barley and pressure cook it adding 3 cups of water for 7-8 whistles or until well cooked and soft.
2. Transfer it to a bowl and keep it aside to cool.
3. In a large mixing bowl, add yogurt, milk and salt and whisk well.
4. Add cooled barley into this and mix well.
5. Heat 1 tbsp oil in a pan and splutter mustard seeds and fry dry red chillies and curry leaves.
6. Then add urad dal and cashew nuts and saute until golden.
7. Add chopped green chillies, ginger and carrot and saute. Add asafoetida and mix well.
8. Switch off the flame and add this to the barley- yogurt mixture and mix well.
9. Garnish with little grated carrot , coriander leaves and pomegranate seeds and serve it with any pickle….