Cooked rice mixed with yogurt, tempered with mustard, curry leaves and ginger — the cooling everyday staple that is the final course of every South Indian meal.
Ingredients
2 cups cooked rice — cooled slightly, while still warm
1.5 cups thick yogurt
1/4 cup milk
Salt
For tempering:
1 tbsp oil
1 tsp mustard seeds
1/4 tsp asafoetida
8 curry leaves
2 green chillies — finely chopped
1 tsp ginger — finely grated
2 tbsp fresh coriander
1 tbsp pomegranate seeds — for garnish
Method
While the rice is still warm (not hot), mash it slightly with a masher or the back of a spoon — the warm rice absorbs the yogurt better than cold rice.
Add yogurt and milk to the warm mashed rice.
Mix thoroughly. The milk prevents the curd rice from becoming too thick as it cools. Season with salt.
For tempering: heat 1 tbsp oil in a small pan.
Add mustard seeds — pop. Add asafoetida, curry leaves, green chillies and grated ginger. Fry 30 seconds.
Pour the tempering over the curd rice. Mix gently.
Garnish with fresh coriander and pomegranate seeds.