Curd Rice / Yogurt rice

Curd rice is a South Indian recipe. It makes a complete meal along with some pickle. There are different variations to this recipe. It can be served at room temperature or chilled. It's a perfect dish for hot summer days. You can use either fresh or leftover rice for making this dish.

Ingredients:

1 cup sona masoori rice
3 cups plain yogurt/curd
Salt to taste
1 tsp. ginger, grated
3 green chillies, finely chopped
2 tbsp. green coriander, chopped
2 tbsp. fresh or frozen pomegranate seeds
2 tbsp. oil
1/2 tsp. mustard seeds
1 tbsp. cashew nuts, chopped
1/2 tsp. chana dal
1 tsp. urad dal
1 spring curry leaves, finely chopped


Directions:

Wash and cook rice until soft. Mash it lightly with a spoon.  Allow it to cool down completely.
Add salt, ginger, green chillies, yogurt, coriander leaves and pomegranate seeds. Mix well.
Heat oil in a pan. Add mustard seeds,  when they splutter, add cashew nuts and chana dal. Mix until they change the color slightly.
Add urad dal and fry until golden brown.
Add curry leaves and sauté for few more seconds.
Once it cools down, pour it over rice and mix well.
Serve garnished with some more coriander leaves and pomegranate seeds along with some pickle.