Curd (Yogurt) Rice with Tempering

Ingredients

• Cooked rice, cooled – 1.5 cups
• Curd (yogurt) – 1 cup
• Milk – 1/4 cup
• Mustard seeds – 1/2 tsp
• Curry leaves – 6-8
• Green chili, slit – 1
• Grated ginger – 1/2 tsp
• Ghee – 1 tbsp
• Salt – to taste
• Pomegranate seeds – for garnish (optional)

Instructions

1. 1

   Mash cooked rice slightly; mix in curd, milk, and salt until creamy.

2. 2

   Heat ghee in a small pan; add mustard seeds, curry leaves, green chili, and ginger. Sauté until mustard seeds crackle.

3. 3

   Pour the tempering over the curd rice and mix gently.

4. 4

   Garnish with pomegranate seeds and serve chilled or at room temperature.