Curd / Yoghurt – 1 cup
Cooked rice – 1 cup
Warm Milk – 1 cup
Curry leaves ( chopped) – 10 nos
Green chilli ( chopped) – 1 no
Ginger ( minced) – 1 tsp
Mustard seeds – ¼ tsp
Asafetida / hing – pinch
Salt to taste
1. Sprinkle salt to the rice and mash rice with potato masher or dal masher.
2. Add curd to the mashed rice and mix well, add warm milk little by little to the rice and mix well until required creamy consistency is reached.
3. Heat 1 tsp oil in a tadka pan or small pan, when oil is hot add mustard seeds, curry leaves, green chilli, ginger and hing. Fry for few minutes and add this tempering to the curd rice. Mix well everything and serve.