Curd Rice

How to Prepare

1. Cook 5 cups of rice in a pot with 15 cups of water until soft and mushy. Let it cool to room temperature.
2. In a large mixing bowl, mash the cooked rice slightly with a spatula.
3. Add 10 cups of curd (yogurt) to the mashed rice and mix well until creamy.
4. Heat 4 tablespoons of oil in a tempering pan over medium heat.
5. Add 2 teaspoons of mustard seeds to the hot oil and let them splutter.
6. Add 4 teaspoons of urad dal and 4 teaspoons of chana dal to the pan, and fry until golden brown.
7. Add 20 curry leaves
8. 10 chopped green chilies, and 2 teaspoons of asafoetida. Sauté for 1 minute.
9. Pour the tempering mixture over the curd rice and mix thoroughly.
10. Add salt to taste and mix well.
11. Garnish with 1 cup of chopped coriander leaves and 2 cups of pomegranate seeds (optional).
12. Serve chilled or at room temperature.