Curd Rice

Ingredients

Cooked rice

2 cups, cooled

Curd (yogurt)

1 cup, plain

Fresh ginger

1 inch, finely chopped

Green chilies

2, slit lengthwise (adjust to taste)

Curry leaves

10-12 leaves

Mustard seeds

1 teaspoon

Oil

2 tablespoons (preferably sesame or vegetable oil)

Salt

to taste

Fresh coriander leaves

for garnish, chopped

Instructions

1. Begin by cooking the rice until it is soft. Once cooked, spread it out on a plate or in a large bowl to cool completely, allowing it to reach room temperature.
2. In a mixing bowl, add the cooled rice and the plain yogurt. Gently mix until the rice is evenly coated with yogurt, ensuring a creamy texture throughout.
3. Season with salt to taste and mix again to incorporate the flavors.
4. In a small pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter, which should take about a minute.
5. Once the mustard seeds start to splutter, add the curry leaves, slit green chilies, and finely chopped ginger. Fry for about 30 seconds until fragrant, being careful not to burn the spices.
6. Pour the tempering over the yogurt rice mixture and gently mix until well combined, allowing the flavors to meld together.
7. Garnish with fresh coriander leaves for an added touch of flavor and color. Serve chilled or at room temperature for the best experience.