Cuisine: South Indian
Category: Lunch
Prep: 5 min
Cook: 20 min
Serves: 4
Difficulty: Easy
🌿 Vegetarian
Cooling yogurt rice tempered with mustard seeds, ginger and pomegranate — a South Indian summer staple.
Ingredients
- 2 cups cooked rice
- 1.5 cups thick yogurt
- 1/2 cup milk
- For tempering: 1 tsp mustard seeds, 1 tsp urad dal, 2 dried red chillies, curry leaves, 1 tsp oil
- 1 tsp ginger, grated
- Salt
- Pomegranate seeds and coriander for garnish
Method
- Cool the cooked rice completely.
- Mix yogurt and milk into rice until creamy.
- Heat oil, add mustard seeds, urad dal, dried chillies and curry leaves.
- Add grated ginger and stir 30 seconds.
- Pour tempering into curd rice.
- Add salt and mix well.
- Garnish with pomegranate and coriander. Serve at room temperature.