• by Cooky Choice

Ingredients:

For the base:

• 1 cup Cooky Choice rice
• 2 to 2.5 cups thick curd (yogurt)
• ½ to ¾ cup milk (optional, for creaminess)
• Salt to taste

For tempering:

• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp urad dal (optional)
• 1-2 dried red chilies
• 1 green chili (finely chopped)
• 1 tsp grated ginger
• 8–10 curry leaves
• A pinch of asafoetida (hing)

Optional Garnish:

• Chopped coriander leaves
• Pomegranate seeds or grated carrot (for color)
• Fried cashews (for crunch)

Instructions:

1. Cook the Rice:
   • Rinse and cook 1 cup of Cooky Choice rice with 2.5 cups of water.
   • Let it become soft and slightly mushy—this helps the curd mix well.
   • Cool the rice to room temperature.
2. Mix with Curd:
   • Add curd and milk to the cooled rice. Mix well until creamy.
   • Adjust salt to taste. Add more milk or curd for desired consistency.
3. Prepare the Tempering:
   • Heat oil or ghee in a small pan.
   • Add mustard seeds. Let them crackle.
   • Add urad dal and fry until golden.
   • Add red chili, green chili, ginger, curry leaves, and hing. Sauté briefly.
   • Pour the tempering over the curd rice. Mix gently.
4. Serve or Chill:
   • Garnish with coriander, pomegranate, or carrot.
   • Serve immediately or refrigerate and serve cold.

Tips:

• If making ahead, add a bit more milk before serving as curd thickens over time.
• Adjust spice level by reducing or skipping chilies.
• Ideal as a side dish with pickles, papad, or just plain.