Curd rice

Ingredients:


Rice-2 cups
Water-7 cups
Yogurt-4 cups
Milk-1/2 cup
Salt-to taste
Green chillies-6
Hing-pinch
Curry leaves-10
Peanuts-2 tbsp
Cashews-1/4 cup
Urad dal-2 tbsp
Cumin seeds-2 tsp
Mustard seeds-1 tsp
Oil-2 tbsp

Method:

1. Cook 2 cups of rice with 7 cups of water. Let it cool.
2. Transfer rice into a big pan and mash it properly.
3. Add yogurt, milk, salt and water if needed. Mix well and keep it aside. Adjust amount of yogurt and milk according to your taste. If you like rice to be slightly sour then you can skip milk. If you are making rice for the next day then add milk so that rice won't become too sour.
4. Now for tadka, heat oil in a pan and add peanuts. Roast till it starts to change color.
5. Add urad dal and roast till it startsto change color.
6. Add cashews and also roast till it starts to change color.
7. Add cumin and mustard seeds and allow them to splutter.
8. Add green chillies, hing, curry leaves and mix well. Cook for a minute.
9. Turn off the stove and transfer tadka to the rice mix. Garnish with corriander.

Note: You can also add pomagrenate seeds if they are in season.