Curd

How to Prepare

1. In a large mixing bowl, add 5 kg of curd (yogurt) and whisk it until smooth.
2. Add 1 liter of milk to adjust the consistency and mix well.
3. Add 200 g of finely chopped coriander leaves
4. 100 g of grated carrot, and 100 g of finely chopped cucumber to the curd mixture.
5. Add salt to taste (approximately 2 tablespoons) and mix thoroughly.
6. In a small pan, heat 2 tablespoons of oil over medium heat.
7. Add 2 teaspoons of mustard seeds and let them splutter.
8. Add 10-12 curry leaves and 5 chopped green chilies to the pan, sauté for a few seconds.
9. Pour this tempering over the curd mixture and stir well.
10. Refrigerate the curd rice for 30 minutes before serving for best taste.
11. Serve chilled, garnished with additional coriander leaves if desired.