CURD RICE
Ingredients
Rice 1 cup
Curd 3-4 cups
Green chilies 1-2 chopped
Curry leaves chopped ¼ tsp
Cashews 7-8 (broken into small bits and fried in ghee)
Pomegranate 2 tsp
Ginger ¼ inch piece mashed
Tender raw mango (cut into lengthy pieces) 1 tbsp optional
Salt to taste
Oil 1 and ½ tsp
Few mustard seeds
½ tsp urad dal
Method
Cook rice until soft, adding 2 ½ times water. When still hot add salt, mango pieces, pomegranate, cashews and curry leaves. Heat oil, and after mustard splutter, add urad dal. As they turn light brown, add chilies and ginger. After 2 mins add curd to rice and mix well. Is curd s sour, you may add 1 cup thick (boiled) milk.

NOTE:mixing rice when hot does not make curd rice sour. You may also add 1tsp sugar for the same effect. After some time keep in a fridge and serve after it gets cold.