CURD RICE

Ingredients:
2 cups cooked rice
2 cups fresh curds (dahi)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta) chopped
1 green chilli, finely chopped

1" piece ginger grated
a pinch of asafoetida (hing)
salt to taste

Method:

1. Heat the oil in a pan and add the mustard seeds.
2. When the seeds crackle, add the urad dal, curry leaves and green chilies,grated ginger and sauté on a medium flame for 1 minute, while stirring continuously.
3. Add the asafoetida, and rice and mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
4. Add the salt, mix well and cook on a slow flame for 1 minute.
5. Serve hot along with curd and garnish with coriander.

Note:

You can combine rice and curd together and then make a tempering of rest of the ingredients and pour the tempering on  the mixure or cook the mixture in tempering for 1 to two minutes.