Curd Rice Karnataka

Ingredients

• - 2 cups rice
• - 400g curd rice
• - 2 onions
• - Spices as required
• - 3 tbsp ghee or oil
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice. Spread on a wide plate and cool completely.
2. Whisk yogurt: Beat 2 cups thick fresh cold yogurt until completely smooth.
3. Mix rice and yogurt: Combine cooled rice and yogurt. Fold gently until every grain is coated.
4. Adjust consistency: Add a splash of cold milk if too thick. Curd rice should be creamy and soft.
5. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and 1 tsp chana dal. Fry golden.
6. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves, a pinch of asafoetida and 1 tsp finely grated ginger.
7. Pour tempering: Pour sizzling tempering over the curd rice. Mix gently.
8. Add salt: Season with salt and fold gently.
9. Garnish: Top with pomegranate seeds, grated carrot and fresh coriander.
10. Serve: Karnataka curd rice uses chana dal in the tempering. Serve at room temperature or slightly chilled with pickle and papad.