Curd Rice

     Who will say No to curd rice which will be offered as Prasadham in Temple. I will NEVER. Somewhere grabbed the recipe and tried a day. It was not 100% perfect but 90% i got the taste. Its my and hubby's all time favorite with the combo of any pickle. When i got bored of cooking, my lunch box filler will be this combo.





INGREDIENTS
Steamed Rice - 1 cup
Milk - 1/2 cup

To Garnish:
Urud Dhall - 1 1/2 spoon
Bengal Gram - 1 spoon (Optional)
Mustard - 1 spoon
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Mashed Ginger or Ginger flakes - 1 inch
Chopped green chill - 3 Nos.
Hing - Pinch
Salt - to Taste
Oil - To Fry

METHOD:
     Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add remaining items in "To Garnish" section except Hing and Salt. Once the mixture reached semi-golden brown color, add hing, saute it for 1 min and put off the flame.
     Take a wide mouthened vessel, add the steamed rice, pour 1/2 cup of milk and mashed it nicely with required salt and then add the garnished items, mix it well. Now taste the recipe with a combo of Pickle.

Sending this to Kurinji's Healthy Summer event