Gutti is a homestyle traditional version of curd rice. Hyderabdi’s locally call it gutti. Very simple yet delicious.
Though there are many variations of curd rice or yoghurt rice all over the world, this one is rooted in south India and is a healthy dish, loved by all age groups.
Gutti or curd rice is rich in calcium, carbohydrates, vitamins. It is very easily digestible and can be even fed to babies of 10 months and old.
Here’s is a simple version of curd rice which can be served as healthy lunch or dinner. You can make gutti with freshly cooked rice or leftover rice, thus transforming your leftover rice into a delicious meal. Any kind of curd, sour or sweet can be used to make it.
Gutti / Traditional Curd rice / Dahi khaana/ 5 minutes curd rice
In a bowl add curd, chopped corainder leaves, mint leaves, green chilli and salt. Mix well and keep aside.
Now add cooked rice and mix all the ingredients together.
Heat oil in a pan for tempering and add mustard seeds, curry leaves and broken red chillies. Allow them to crackle.
Add this hot tempering to the curd mixture. That's it. Gutti is ready. Mix and serve.
- Use semi-sweet curd preferably, because the little tart flavour of the semi-sweet curd makes it more delicious.
- If you live in any gulf country then add half curd and half laban to it. Skip the water if you are adding laban.
- Cooked rice of any variety basmati, sona masoori or sella etc., can be used.
- If you have added salt while cooking the rice, then be careful while adding salt to the curd.
- Overcooked rice can all be used to make gutti.