Curd rice is a South Indian dish made with precooked rice, Curd (Indian Yogurt), herbs and tempering spices. It is more often eaten by South Indians as a part of the meal, all round the year. Apart from being gut healthy, Curd rice is also a comforting summer food which keeps the body cool.

1. 1/2 cup rice
2. 1 green chilies – chopped finely
3. 1 teaspoon oil
4. 1/2 teaspoon mustard seeds
5. 1/2 teaspoon cumin seeds
6. 1 teaspoon chana dal found in Indian Grocery Store
7. 1 teaspoon Urad dal found in Indian Grocery Store
8. 1/4 teaspoon hing (asafoetida)
9. 1/2 teaspoon ginger minced
10. 8 cashews roasted
11. 1 cup plain yogurt

1. Add rice to a bowl and rinse it well a few times. Then pour 1.5 cups water and 0.5 teaspoon salt. Keep it in a pressure cooker. Pressure cook rice for 3 whistles until soft. You can also cook the rice directly in the cooker for 2 whistles. When the pressure releases, remove the rice & mash it lightly. You can also fluff up & use if you do not like mushy rice. If you prefer to use milk, ad 1/4 cup hot milk. Cool it completely.
2. Add curd to cooled rice. Mix well until combined. If you have cooked the rice without salt, then add it now.
3. Stir in coriander leaves, grated carrots and cucumbers to the curd rice. Taste the curd rice & add more salt if needed.
4. Heat oil in a pan. Then add cumin & mustard. When they begin to splutter, add red chilli, chana dal, urad dal and cashews if using. Fry until the dal turns golden.
5. Add ginger, green chili and curry leaves.
6. When the curry leaves turn crisp, add hing and turn off the stove. If using bottle gourd, add it to the hot seasoning and stir.
7. Pour the curd rice mixture into the pan and mix all the ingredients well
8. I prefer hot curd rice so I cook the mixture in the pan for 5 minutes till it gets hot.

Final Product