Curd Rice

Cook rice until fluffy and let it cool to room temperature.

In a bowl, combine the cooled rice and yogurt, mixing until well combined.

Heat oil in a small pan over medium heat until shimmering.

Add mustard seeds to the hot oil and let them splutter.

Stir in urad dal and sauté until golden brown, about 2-3 minutes.

Add chopped green chilies, ginger, and curry leaves to the pan, cooking for 1-2 minutes until fragrant.

Pour the tempering mixture over the rice and yogurt mixture.

Add salt to taste and mix thoroughly to combine all ingredients.

Garnish with chopped cilantro before serving.

Serve chilled or at room temperature.

Allergens