Curd Rice

 

                               

                            Curd Rice

Ingredients

• Curd - 6 tbsp
• Rice - 1 cup
• Oil - 1 tbsp (I use olive oil; you can use any oil of your choice)
• Mustard seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Green chili - 1
• Ginger - 1/4 tsp
• Asafoetida powder - 1 pinch
• Salt - As per your taste
• Dry red chili - 3
• Curry leaves - 4 or 5
• Coriander leaves  as per your taste
• Grated carrot - optional, as it is for garnish

Prep Steps:

1. Take 1 cup rice, washed and cooked well
2. Allow cooked rice to cool
3. Heat the oil, saute the ginger and green chili, then set them aside
4. Then splatter the mustard seeds, urad dal, dry red chili, and curry leaves
5. Then turn off the flame and add asafoetida powder
6. Add this to the cooled rice
7. Add curd and salt, then mix well
8. Garnish with some grated carrot, coriander leaves, and/or pomegranate seeds

Extra notes:

• Do not add cold yogurt to hot rice
• Always use fresh, cooked, and cool rice. 
• Avoid using leftover rice
• Make sure the rice is soft, cooked, and mashed well