Curd Rice (South Indian Yogurt Rice)

Method

1. 1

   Mash about a third of the cooked rice with the back of a spoon to help it bind, then mix with the remaining rice, yogurt, milk and salt until creamy.

   💡 The bit of mashed rice is what makes curd rice hold together on a spoon instead of separating into puddles.

2. 2

   Stir in the grated carrot.

3. 3

   Heat the oil in a small pan and crackle the mustard seeds, then add the urad dal and fry until light gold.

4. 4

   Add the curry leaves and dried red chilies and fry 20 seconds until fragrant.

5. 5

   Pour the sizzling tempering over the rice mixture and fold through gently.

6. 6

   Chill at least 20 minutes before serving cold or at room temperature, garnished with cilantro.

   💡 Curd rice is meant to be eaten cool — the chill is what makes it so soothing against spicy food.