Boiled Rice2 cups of Curd ( Unsweetened yogurt)
Milk (optional)¼ cup of
Cilantro (dhania)¼ cup of
Green chilies (finely diced)1
Saltas per taste


  1.  In a large mixing bowl, combine the boiling rice and the curd. Mix thoroughly, and if necessary, add more curd to taste.
  2.  In a mixing dish, combine the milk, salt, green chilies, and half of the cilantro. Make a thorough mix.
  3.  In a tempering pan, add the clarified butter and heat it.
  4. Once the mustard seeds have started to crackle, add the cumin seeds, red chile, urad dal, curry leaves, hing, and ginger.
  5. Remove the pan from the heat and pour the tempering over the curd rice.
  6. Make a thorough mix.
  7.  Serve with a garnish of fresh cilantro leaves.
  8. Serve cold with papad or pickle.