Curd Rice

Ingredients:

Rice – 1 cup

Milk – 1 cup

Water – 1½ cups

Thick Yogurt – 1 cup

Butter – 1 tablespoon

Salt – ½ teaspoon

Hing – 1/8th teaspoon

Tempering:

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

Cumin seeds - ½ teaspoon

Cashews - 5 or 6 (broken into pieces)

Curry leaves – 5 or 6

Red chillies – 2 (broken into halves)

Garnish:

Grated carrot - 1 tablespoon

Chopped coriander leaves - 1 tablespoon

Method:

1. Pressure cook rice with milk and water for 2 to 3 whistles.
2. Once pressure releases, open cooker and mash the contents nicely.
3. Once the contents cool down add yogurt, salt, hing and butter and mix well.
4. Heat oil and add mustard seeds, cumin seeds and allow spluttering.
5. Add the remaining ingredients mentioned under tempering, fry till cashews are golden brown and add to curd rice.
6. Garish with grated carrots and chopped coriander leaves.
7. Mix well and serve along with pickle of your choice.

Optional:

Fruits such as pomegranate or dried grapes, dark grapes could also be added in the tempering.