▪︎ Prepare the Base:

Cook the ponni rice until soft and slightly mushy. Allow it to cool completely.

Transfer to a large bowl and gently mash for a creamy texture.

▪︎ Mix the Curd Base:

Add whisked yogurt, chopped ginger, green chilies, and grated carrot.

Mix well until smooth and well combined.

▪︎ Prepare the Tempering:

Heat ghee in a tadka pan.

Fry cashews, peanuts, and dry red chilies until golden. Remove and set aside.

In the same pan, add mustard seeds and let them splutter.

Add urad dal and roast until lightly golden.

Switch off the flame and immediately add asafoetida and curry leaves.

▪︎ Combine:

Let the tempering cool slightly before adding it to the curd rice mixture.

Add the fried nuts and mix well.

▪︎ Final Touch:

Add salt to taste and a little milk if needed to adjust consistency.

Garnish with coriander leaves and mix gently.

▪︎ Serve:

Top with cashews, peanuts, pomegranate pearls and serve with papad and pickle for a complete, comforting meal.

▪︎ Try this easy, cooling Curd Rice today and share your version! Don’t forget to save, like, and comment—your support means a lot 💛