Yoghurt Rice or Indian-curd rice.

Ingredients:

·  Cooked rice – for 2 persons,

·  Plain curd – 2  cup,

·  Green chilies - 1 or 2,

·  Ginger paste - 1/4 teaspoon,

·  Coriander leaves(Cilantro) - 1 1/2 tbsp chopped,

·  Curry leaves - 4-5 nos.

·  Pomogranate seeds  - 2 tbsp,

·  Salt - to taste,

Seasoning:

·  Oil - 1 tablespoon,

·  Bengal gram dal - 1/2 tea spoon,

·  black gram dal - 1/2 tea spoon,

·  Dry red chilly - 2 nos,

·  Mustard seeds - 1/4 tsp,

·  Cumin seeds - 1/2 tsp,

·  Asafoetida - a pinch,

Cooking Method:

    1. Heat oil in a pan.

    2. Add mustard seeds, cumin seeds. When they stop crackling add Bengal        gram dal, urad dal. Fry for 5 seconds. Add dry chilly and Fry.

    3. Add asafoetida, chopped chilies, curry leaves. Fry for 5 seconds.

    4. Remove the pan from fire.

5. Mix cooked rice, salt, pomogranate and chopped coriander leaves to        the above mixture, allow it to cool. (The above picture shows the rice before mixing of curd).

    6. Mix the curd just before serving. Curd-rice is ready.