Curd Rice
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Curd Rice

Curd rice is close to every South Indian's heart, especially for the Brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!

Ingredients
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    2 1/2 cups fresh curds
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    3 cups cooked basmati rice
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    2 tbsp oil
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    1 tsp mustard seeds
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    2 tsp  split black lentils
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    6 curry leaves
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    1 tsp finely chopped green chillies
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    2 tbsp finely chopped coriander
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    salt to taste
Method
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    Combine the rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato masher.
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    Add the curds and salt, mix well and keep aside.
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    Heat the oil in a small broad non-stick pan add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds.
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    Add green chillies and curry leaves and sauté on a medium flame for 30 seconds.
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    Add the tempering to the prepared curd-rice mixture and mix well.
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    Add the coriander and mix well.
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    Serve immediately or refrigerate for 1 hour and serve chilled.
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