Curd Rice

🔥 Prep

• Rinse 200 g raw rice thoroughly under running water until the water runs clear; drain and set aside.
• Finely chop 2 pcs green chillies.
• Grate or finely mince 1 tsp ginger.
• Pluck 10 pcs curry leaves from their stems; discard stems.
• Measure out 300 g yogurt and whisk until smooth.
• Measure 100 ml milk and keep at room temperature.
• Measure 1 tsp mustard seeds, 2 tsp oil, 1 tsp salt, and 2 tbsp pomegranate seeds; set aside.

🔥 Cook

• 1. In a pressure cooker or heavy pot, combine the rinsed 200 g rice with 400 ml water (approx. 2 cups) and cook on high heat for 3 whistles (or 15 minutes on medium heat if using a pot) until the rice is soft and mushy.
• 2. Transfer the cooked rice to a large mixing bowl and mash thoroughly with a masher or the back of a spoon while still hot until creamy.
• 3. Add 1 tsp salt to the hot mashed rice and mix well.
• 4. Allow the rice to cool to a warm temperature (about 5 minutes), then stir in 300 g whisked yogurt and 100 ml milk; mix until uniform and creamy.
• 5. Heat 2 tsp oil in a small tadka pan over medium heat until shimmering.
• 6. Add 1 tsp mustard seeds and let them splutter for 30 seconds.
• 7. Add the chopped 2 pcs green chillies, 1 tsp ginger, and 10 pcs curry leaves; fry for 1 minute until fragrant and the chillies are slightly blistered.
• 8. Immediately pour the hot tempering over the curd rice mixture and mix thoroughly.
• 9. Let the curd rice rest for 5 minutes to allow the flavors to meld.

🔥 Serve

• Transfer the curd rice to serving bowls and garnish with 2 tbsp pomegranate seeds.
• Serve chilled or at room temperature with a side of mango pickle, lemon pickle, or crisp papadums.
• Optional: drizzle a few drops of ghee on top for extra richness.