Curd Rice

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Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes.

Ingredients

Rice - 2 cups

Yogurt - 2 cups

Salt to taste

For seasoning

Ginger crushed - 1 tsp

Green chiles chopped - 2

Dried red chiles - 2

Kaayam/ asafoetida - 1 pinch

Channa dal - 1 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Urad dal - 1/2 tsp

Curry leaves

Butter/ghee/oil

Method

Cook 2 cups of rice by adding 5 cups of water till it is done.Make it a little gooey.Mash it if you want .

Beat yogurt with salt and combine it with rice and mix well. Set aside.

Heat butter in a pan and add Mustard seeds. 

when they pop up add channa dal, urad dal and cumin seeds  and fry it for a minute.

Add red and green chiles, ginger , curry leaves and fry it for a minute or two. 

Add kaayam/ asafoetida and remove from fire.

Pour this over the rice, mix it well and refrigerate at least 20 minutes before serving.
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