Curd rice

Serves: 2

You need:

Rice – 1cup

Curd – 2tbsp

Milk – 2cups (High fat milk)

Butter – 1tsp (optional)

Salt – as needed

Few coriander leaves (finely chopped)

Water –2 ¼ cups (extra ¼ cup to cook rice softly)

Oil – 1tbsp

For seasoning:

Mustard seeds – 1tsp

Urad dal – 1tsp

Green chillies – 2

Ginger – 1tsp (chopped)

Asafoetida – 2pinches

Few curry leaves

Cooking:

Pressure cook rice for 3whistles.

Add curd, milk, salt and chopped coriander leaves to the hot rice. Mash the rice to mushy consistency.

Use butter if you like. I did not add since I already used high fat milk. That yields creamy curd.

Season it with the ingredients given above.

Keep this aside for 2hours to set.

                      

Before serving, add little water and adjust its consistency.

Add grated carrot, finely chopped mango and pomegranate seeds – Optional