Curd Rice | Mallika Badrinath Recipes | Variety Rice

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Curd Rice
INGREDIENTS
Raw Rice – 1 Cup (Cooked Until Soft)
Milk – 2 Cups
Fresh Thick Curds – 2 Tblsps
Fresh Cream – 1 Tblsp
Salt – To Taste

For Garnishing:
Pomegranate Seeds – Little
Grated Carrots – 2 Tblsps
Kismis (Dry Grapes) – Little
Fried Cashewnuts – 10
Finely Cut Coriander Leaves – Little

For Seasoning:
Oil – 2 Tsps
Mustard Seeds – 1/2 Tsp
Black Gram Dhal – 1 Tsp
Bengal Gram – 1 Tblsp
Asafoetida Powder – 2 Pinches
Curry Leaves – Few
Green Chillies – 3
Broken Red Chilli – 1

METHOD
1. Cook rice till soft to touch.
2. Cool thoroughly and mash lightly.
3. Add milk, curds, salt and mix well.
4. Heat oil, add seasonings. Pour on top.
5. Mix gently and transfer to serving dish.
6. Garnish with grated carrot, pomegranate, kismis, fried cashews and cut coriander leaves.