Image credit: google
Image credit: google
Rinse the rice thoroughly and cook it in a pot or rice cooker until soft and fluffy. Let it cool slightly before proceeding.
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Step 1
In a separate pan, heat oil or ghee. Add mustard seeds and let them splutter. Then, add curry leaves, chopped green chilies, grated ginger, and a pinch of asafoetida.
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Step 2
In a large mixing bowl, whisk the yogurt until smooth. Add 1/4 cup of milk to achieve the desired consistency.
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Step 3
Once the rice has cooled down slightly, gently mix it with the tempered spices and seasoned yogurt. Add salt according to taste and mix well.
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Step 4
If desired, add grated carrots, chopped cucumber, or pomegranate seeds for extra flavor and crunch.
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Step 5
Allow the curd rice to rest for at least 30 minutes before serving. This allows the flavors to mix together and enhance the taste.
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Step 6
Garnish with fresh coriander leaves or grated coconut. Serve alongside crispy papad, pickle, or tangy chutney for a burst of flavor.
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Step 7