Ingredients:

Raw rice 1 cup
Milk 4-6 cups
Yogurts 1 small cup
Salt
Green chilies 4 finely chopped
Curry leaves few
Ginger 2″ finely chopped
Chana dal 1 fistful
Urad dal 1 fistful
Cashew nuts few
Peppercorns 1-2 spoons
Cumin 1/4 spoon
Asafoetida 1/2 spoon
Coriander leaves few chopped to garnish
Sesame oil few spoons.

Method:

In a pressure cooker, cook rice along with salt. Maybe about 6 whistles will make the rice go very soft. We need soft and tender rice for this recipe.

Bring the rice to room temperature.

Add well boiled, creamy, room-temp milk to this rice. Mix yogurts to it. Cover and allow it to to ferment.

Maybe after 6-7 hours….it turns to curd rice.

Now in a pan, heat oil. Add mustard, cumin, asafoetida and peppercorns. Let this splutter well.

Followed by chana, urad dal and cashew nuts. Wait until it turns reddish brown.

Add chilies, ginger and curry leaves….bring this to crispy appearance.

Now run this seasoning over the curd rice, mix the chopped mangoes too. If needed add another cup of milk now.

Serve as main dish. Sour mangoes gives the temptation to eat them. Try them yourself and write to me!