How to make on Curd Rice

                                              How to make on Curd Rice

Curd Rice, otherwise called "Thayir Sadam" in Tamil, is a well known South Indian dish made with cooked rice, yogurt (curd), and a straightforward treating of flavors. It's cooling, encouraging, and wonderful as a side dish or even a quick bite. This is the way you can make it:

### Fixings:

- **Cooked rice**: 2 cups (ideally made with short-grain rice like Sona Masoori)

- **Yogurt (curd)**: 1 cup (new and thick)

- **Milk**: 1/4 cup (discretionary, assists in keeping the curd with ricing velvety)

- **Salt**: to taste

- **Ghee or oil**: 1 tablespoon

### For Treating:

- **Mustard seeds**: 1 teaspoon

- **Urad dal (split dark gram)**: 1 teaspoon

- **Chana dal (split Bengal gram)**: 1 teaspoon

- **Asafoetida (hing)**: a squeeze

- **Curry leaves**: 8-10 leaves

- **Green chilies**: 1-2, finely cleaved

- **Ginger**: 1 teaspoon, finely cleaved or ground

- **Dried red chilies**: 1-2, broken into pieces

- **Cashews**: 1 tablespoon (discretionary)

- **Ground carrot**: 2 tablespoons (discretionary, for embellish)

- **Pomegranate seeds**: 2 tablespoons (discretionary, for embellish)

- **Coriander leaves**: for embellish (discretionary)

### Directions:

1. **Cook the Rice**:

   - Cook the rice in a tension cooker or pot with sufficient water to make it delicate and somewhat soft.

   - When the rice is cooked, permit it to somewhat cool. The rice ought to be warm yet not hot.

2. **Mix with Yogurt**:

   - In a huge bowl, add the cooked rice. Crush it marginally with the rear of a spoon on the off chance that the grains are excessively discrete.

   - Add the yogurt and milk (if utilizing). Blend well until the rice is all around covered with yogurt.

   - Add salt to taste and blend once more.

3. **Prepare the Tempering**:

   - Heat ghee or oil in a little dish over medium intensity.

   - Add mustard seeds and let them splutter.

   - Add urad dal and chana dal, and sauté until they become brilliant brown.

   - Add asafoetida, hacked green chilies, ginger, dried red chilies, and curry leaves. Sauté for a couple of moments until fragrant.

   - (Discretionary) Add cashews and broil until brilliant.

4. **Combine and Serve**:

   - Pour the treating over the curd rice and blend well.

   - Embellish with ground carrot, pomegranate seeds, and slashed coriander leaves whenever wanted.

### Serving:

- Serve the Curd Rice at room temperature or chilled, alongside a side of pickle or papad.Partake in your smooth and reviving Curd Rice!