Curd Rice with Tempering

Method

1. 1

   Mash the rice

   While the rice is still warm, mash it lightly with the back of a spoon so it breaks down slightly — this helps it absorb the yoghurt smoothly.

2. 2

   Mix in yoghurt and milk

   Stir in the yoghurt and milk a little at a time, mixing until you have a soft, creamy consistency. Season with salt.

3. 3

   Temper the spices

   Heat the oil in a small pan. Add the mustard seed and urad dal, and fry until the mustard crackles and the dal turns golden.

4. 4

   Add aromatics

   Stir in the curry leaves, green chilli and ginger, and cook 20–30 seconds until fragrant.

5. 5

   Combine and chill

   Pour the tempering over the curd rice and mix through. Chill for at least 15 minutes before serving.

6. 6

   Garnish and serve

   Top with pomegranate seeds or grated carrot if using, and serve cold.