Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Short Grain Rice
  • 1/2 cup Yogurt
  • 1/4 cup Milk
  • 2 tbsp Carrot (Grated)
  • Salt to taste
  • 2 tbsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 10-12 Curry Leaves
  • 1 tsp Urad Dal
  • 1/2 tsp Ginger (Grated)
  • 1 Dry Red Chilli (Broken)
  • 1 tbsp Fresh Coriander (Chopped)
  • 2 tbsp Pomegranate Seeds

Instruction

  • Wash the rice and cook with 1 and 1/2 cup of water until cooked. Rice should be mushy.
  • Bring the rice to room temperature.
  • Add yogurt, milk, carrot and salt and mix well.
  • Slightly mash the mixture using using your hands.
  • Heat oil in a pan.
  • Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
  • Add urad dal, ginger and dry red chillies and fry until dal turns slightly brown.
  • Pour the tempering over curd rice and mix well.
  • Garnish with fresh coriander and pomegranate seeds.
  • Serve chilled.