Curd Rice Karnataka

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice. Spread on a wide plate and cool completely.

2. 2

   Whisk yogurt: Beat 2 cups thick fresh cold yogurt until completely smooth.

3. 3

   Mix rice and yogurt: Combine cooled rice and yogurt. Fold gently until every grain is coated.

4. 4

   Adjust consistency: Add a splash of cold milk if too thick. Curd rice should be creamy and soft.

5. 5

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and 1 tsp chana dal. Fry golden.

6. 6

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves, a pinch of asafoetida and 1 tsp finely grated ginger.

7. 7

   Pour tempering: Pour sizzling tempering over the curd rice. Mix gently.

8. 8

   Add salt: Season with salt and fold gently.

9. 9

   Garnish: Top with pomegranate seeds, grated carrot and fresh coriander.

10. 10

    Serve: Karnataka curd rice uses chana dal in the tempering. Serve at room temperature or slightly chilled with pickle and papad.