Curd Rice

Curd Rice
  1. Cook rice until soft and mushy; cool slightly.
  2. Whisk curd until smooth.
  3. Mix curd with cooled rice and salt.
  4. Heat oil and temper mustard seeds, urad dal, curry leaves.
  5. Add chopped ginger and green chili (optional).
  6. Pour the tempering over the curd rice.
  7. Mix well and let it rest for 10–15 mins.
  8. Garnish with coriander or pomegranate seeds.