Curd Rice – Summer Special

Ingredients

• ½ Cup short grained Rice, we used Sona Masuri
• 1 1/4 cup Water, for boiling
• 1 Teaspoon Salt
• 1 Cup Milk, at room temperature
• ¼ Cup Curd, at room temperature
• 1 Tablespoon Vegetable Oil
• 1 Teaspoon Mustard Seeds
• 1 Tablespoon Urad Dal
• ½ Teaspoon Hing, (asafoetida)
• 2 Tablespoons finely chopped Ginger
• 1 Green Chilli, slit lengthwise
• 1 Sprig Curry Leaves
• 2 Tablespoons chopped Coriander Leaves
• ¼ Cup finely chopped Onion, for topping (optional)
• ¼ Cup Pomegranate arils, for topping (optional)

Steps

1. Wash and rinse the rice at least three times.
2. Add rice, salt and water to a pressure cooker and pressure cook for 4 whistles. If using an Instant Pot, pressure cook for 8 minutes and then release pressure manually. Once the rice is cooked, lightly mash it with the back of a spatula.
3. Transfer the rice to a container with a lid. Combine milk and curd and add it to the warm rice. Mix well to combine, close the lid and keep aside. Allow the curd to set along with the rice for about 6 hours.
4. To prepare the tempering, add oil to a saucepan on high heat. Once the oil is hot, add mustard seeds and allow it to splutter. Reduce the heat to medium and add urad dal and fry lightly until golden brown on the sides.
5. Add hing, ginger and green chilli. Fry lightly until fragrant. Add curry leaves and saute for 10 – 15 seconds. Turn off heat and add the tempering to the set curd rice along with chopped coriander. Add onion and pomegranate as well, if using. Mix all of it together and add more salt, if necessary. Serve immediately or refrigerate till chilled.