Curd Rice | Yogurt Rice With Spicy Tempering

Cook the rice with 2 cups of water until soft.

In a pan, heat ghee and add mustard seeds, urad dal, cumin seeds, green chillies, garlic, and curry leaves to temper.

Add hing and cashew nuts to the tempering and sauté until golden.

Combine the cooked rice with yogurt and salt in a bowl.

Pour the tempering over the rice and mix well.

Garnish with coriander leaves before serving.

Dietary

Allergens