South Indian Curd Rice with Mustard Seed Tempering

What you need

• 200 g (1 cup) short-grain rice, such as sona masoori or ponni
• 750 ml (3 cups) water
• 480 g (2 cups) plain yogurt
• 120 ml (1/2 cup) milk
• 1 tsp salt
• 1 tbsp ghee, or vegetable oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1/2 tsp chana dal
• 1 dried red chili
• 2 sprigs curry leaves
• 2 green chilies, finely chopped
• 2 cm ginger, finely chopped
• 1/8 tsp asafoetida
• 1 handful cilantro, finely chopped
• 2 tbsp pomegranate seeds

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear, then soak it for 15 min and drain.

2. 2

   Put the rice and water in a heavy pan, bring to a boil, then cover and simmer on low heat until very soft and starting to break down, 20-25 min.

3. 3

   Mash the hot rice well with the back of a ladle, then let it cool until just warm.

4. 4

   Stir in the milk, then the yogurt and salt. The mixture should be soft and creamy; loosen with a little more milk if it is stiff.

5. 5

   Warm the ghee in a small pan over medium heat, then drop in the mustard seeds.

6. 6

   Once they crackle and pop, add the urad dal, chana dal and dried red chili. Stir until the dals turn light golden, about 1 min.

7. 7

   Add the curry leaves, green chilies, ginger and asafoetida and stir for 30 seconds.

8. 8

   Pour the tempering over the rice, add most of the cilantro and fold everything together.

9. 9

   Top with the pomegranate seeds and the rest of the cilantro. Serve at room temperature or lightly chilled.

Imported from cooking4allseasons.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.