Curd (Yogurt) Rice with Pomegranate Seeds
Everyone loves this.
1 cup rice (jasmine or Uncle Bens)
2 cups water
1 cup milk
1 cup plain yogurt (homemade if you have it)
Salt to taste
2 T. ghee or butter
1 teaspoon urad dal
1 teaspoon mustard seeds
1 pinch asafoetida (hing)
1 T. shredded ginger
1-2 green thai chilis, chopped
7 curry leaves
Tadka (garnish to be added to rice)
Add rice and water to small saucepan and bring to boil. Simmer 10 minutes until rice is cooked. Add salt to taste. Stir and allow rice to come to room temperature.
In a small pan, heat ghee and add urad dal and mustard seeds until mustard seeds pop. Add a pinch of asafoetida, shredded ginger, chili and curry leaves. Cook until curry leaves are crisp.
In a bowl add room temperature rice, milk and yogurt and mix. Add tadka and stir until combined.
Add pomegranate seeds or cucumber and stir.
Best served with mango pickle! Add chopped cilantro to serve.