Take 1 cup of small grain rice in a pressure cooker and add 1.75 cups of water and ½ tsp of salt. Close the lid and cook it on a high flame for up to 2 to 3 whistles. (Pro tip: Soak the rice for 20 minutes to expedite the cooking process).

Take out the boiled rice in a bowl and add 1 cup of curd to it. Mix nicely.

Then, add ½ cup of milk in it. Mix again nicely. (Pro tip: Milk is used in the recipe to make the rice soft).

Now, add 1 tbsp of green chili (finely chopped), 1 tsp of ginger (finely chopped), salt to taste, 1 tsp of black pepper (crushed or powder), and a handful of coriander leaves to it. (Pro tip: Do not use ginger paste or fried ginger in the recipe. The small pieces of raw ginger will add to the taste. Also, use a generous amount of coriander leaves).

Mix them all with the rice mixture nicely and keep it in the fridge for some time.

In the meantime, make the tadka for the curd rice. Heat 2 tbsp of cooking oil in a pan and add 1 tsp of mustard seeds, ½ tsp of cumin seeds, ¼ tsp of asafoetida (hing), 1 tbsp of raw chana dal, and 1 tbsp of raw urad dal. Stir and fry them for about a minute or two.

Now, add 4 pieces of dry red chilies to the tadka and a few fresh curry leaves and cook them nicely on a medium flame. (Pro tip: For additional taste, you may add cashew nuts and raisins at this stage to make a traditional curd rice served in the temples).

Take out the curd rice from the fridge and pour the tadka on it. Mix it nicely.

For additional flavor and taste, put some pomegranate seeds (anardana) and mix them nicely with the rice.

Check the consistency. Add more curd and milk to it if you do not want a thick consistency in your curd rice.

Finally, heat ½ tsp of cooking oil in a pan and fry 10 to 15 cashew nuts in it. Put it on the curd rice.

Your tasty homemade curd rice is ready to enjoy. Serve it along with roasted papad and mango pickle.