Back to 4 servings Curd rice 3 cup cooked rice, leftover or freshly cooked, cooled to room temperature 2 cup plain yogurt (curd), fresh, thick and mild; not sour 0.75 cup milk, added to loosen as needed 2 tbsp cream, optional, for richness 0.75 tsp salt, plus more to taste 1 green chili, finely chopped, 1 to 2 depending on heat 1 inch fresh ginger, grated 2 tbsp fresh cilantro, chopped Tempering 2 tbsp oil, or ghee for extra flavor 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp chana dal 1 tsp urad dal 2 tbsp raw cashews, or roasted, halved 2 tbsp raisins 8 curry leaves 1 dried red chili, broken pinch asafoetida (hing) Garnish 4 tbsp pomegranate seeds, for garnish
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1 Step 1: Mash the cooled rice lightly with a spoon or potato masher in a large bowl so some grains break down and blend with the curd.2 Step 2: Add the yogurt, cream and salt, and stir until evenly combined. The mixture will be thick.3 Step 3: Stir in milk a few tablespoons at a time until the curd rice is semi-thick and spoonable. Mix in the chopped green chili, grated ginger and cilantro.4 Step 4: Heat the oil or ghee in a small pan over medium heat until shimmering. Add the mustard seeds and cumin and let them splutter, about 30 seconds.5 Step 5: Add the chana dal and urad dal and fry, stirring, until golden, about 1 minute. Add the cashews and raisins and fry until the cashews are golden and the raisins plump.6 Step 6: Add the curry leaves, broken dried red chili and asafoetida, and fry for about 15 to 20 seconds until the leaves are crisp and fragrant. Take the pan off the heat.7 Step 7: Pour the hot tempering over the curd rice and mix well so the spices spread evenly. Adjust salt to taste.8 Step 8: Chill the curd rice in the refrigerator for about 1 hour so the flavors meld, then serve topped with pomegranate seeds.getsaucepan.com/r/ae262e64-27e8-5985-860a-78383802a3bf
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