Cooked rice and yogurt is mixed along with seasoning and fruits.  This dish is a must have in any of the South Indian homes.  A favorite and easy to digest dish.

Time Required: 20 minutes
Serves: 2

Ingredients:
3 Cups Cooked Rice
½ Cup Fresh Grated Coconut
1tbsp Coriander Leaves, Chopped finely
2 tbsp Seedless Pomegranate or Seedless Fresh Grapes (Optional)
1Cup Curds/Yogurt
½ Cup Milk
Salt to taste

For the Seasoning:
2tsp Oil
1tsp Bengal Gram
1tsp Urad Dal
1tsp Mustard Seeds
3-4 Cashewnuts (Optional)
1 Green Chili, Chopped
1 Dry Red Chili, Broken
Few Curry leaves
1tsp Asafoetida

Method:
Cool the cooked Rice. Heat Oil in a kadai/pan and add Bengal Gram, Urad Dal and Mustard Seeds. When the Mustard Seeds starts to splutter, add Cashewnuts, Red Chilies, Green Chilies, Curry leaves and Asafoetida. Pour this seasoning over the Rice and add the remaining ingredients to it and mix well. Remove to a serving bowl and serve with any pickle.

Tags: Curd Rice, Curds, Rice, Yogurt Rice

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Filed under: Rice