Curd rice or rice with yogurt is such a satisfying meal when eaten on a hot and humid day. It is cool creamy and can be as simple as plain soft rice mixed with salt and creamy yogurt or it can be seasoned according to taste. I made this by seasoning it with ginger, chillies and curry leaves and mixed some avocado and mango in it. It was creamy, delicious and very filling.
2 cups cooked rice (should be cooked in more water so that it is soft)
2 cups yogurt
1 tablespoon finely chopped ginger
2-3 dry red chillies
1 green chilli
1 sprig curry leaves
1 teaspoon mustard seeds
1 teaspoon urad dal
1/4 teaspoon asafoetida (optional)
salt to taste
1 sweet mango cubed
1 avocado cubed
a few salted pistachios (sliced)
Mash the cooked rice with the back of a spoon and add whisked yogurt and cream and mix everything well. Add salt and mix. Prepare the tempering by heating some vegetable or peanut oil. Drop the mustard seeds, as they start spluttering add the urad dal, ginger, both the chillies, curry leaves, and hing. Cover and let it stand for a few seconds. Now pour this over the rice and add the cubed avocado and mango. Serve with a side of stir fried potatoes or chips and spicy pickle.