Put the cooked rice in a bowl, add the butter and salt and roughly crush the rice with a potato smasher.

Now add the curds and milk to the rice and mix well. See that there are no lumps. Add more milk or curds if needed.

Heat a small kadai on medium flame with oil. Add the mustard seeds and when the seeds start to splutter, add the chopped green chilies and curry leaves and stir fry for a few seconds. Now add the chopped coriander and mint leaves, stir once and immediately remove the kadai from the flame.

Mix the masala to the curd rice.

Serve at room temperature or cold along with pickles, sandige/ vadams.

Note, if the curd rice is being taken as packed food or is being served after more than four hours, it would be advisable to add less curds and more milk to eliminate the sourness that will set in after a few hours.