Curd Rice

Before you start

• Cook the rice with 2.5 cups water — twice the usual — so it collapses easily.
• Let the rice cool to just warm before the yogurt goes in; hot rice curdles it.
• Whisk the yogurt until it is completely lump-free.

Method

1. Mash the warm cooked rice against the side of the pot with the back of a ladle until no whole grains remain.The mash is what makes curd rice creamy rather than a rice salad.
2. Stir in the milk and salt and let it stand 5 minutes to cool further.
3. Fold in the whisked yogurt, the minced ginger and green chilli.
4. Check the consistency — it should be loose and pourable, since it thickens as it sits.Add a splash more milk if it looks like a mound rather than a pool.
5. Heat the oil in a small pan and pop the mustard seeds.
6. Add the urad dal, fry to pale gold, then add the red chilli, curry leaves and hing off the heat.
7. Pour the tempering over the curd rice and fold it through once.
8. Top with pomegranate seeds and coriander and serve cool, not chilled.

Storage

Keeps 2 days refrigerated but turns sour after that. Bring back to room temperature and slacken with 2 tbsp milk before serving; never heat it.