- Well cooked/Over cooked Rice – 2 cups (Ponni/Basmathi/Sona Masoori or any other white rice)
- Thick Yogurt (which is not sour) – 1 cup (I used Plain Non Fat Yogurt)
- Water/Milk – 1/2 cup
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Dry Red Chillies – 4 or 5
- Curry Leaves – a few
- Salt – to taste
Mash the cooked rice thoroughly with the back of a spatula.
Mix the yogurt with 1 cup water and salt to taste. Add it to the rice and start mashing it thoroughly so that is forms an almost gooey paste.
Heat oil in a pan and splutter mustard seeds, dry red chillies and curry leaves.
Stir in the mashed yogurt rice to the pan and mix well. Saute for around 2 minutes so that the curd rice gets heated through and then remove from stove top.
Serve Curd Rice with pickle and Pappadam/Chips.