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By Rittwik Naskar
This South Indian rice dish great for cooling during summer and also aids digestion.
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Take one cup of cooked rice and mash it roughly.
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Now add a cup of plain white curd and half a teaspoon of salt and mix well.
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In a pan, add half a teaspoon of coconut oil, half teaspoon each of mustard and cumin seeds, and curry leaves.
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Then add a split dry red chilly, one teaspoon each of urad and chana dal and few cashews.
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Add some minced ginger, chopped green chillies, and a pinch of hing to the tadka.
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Pour the tadka over the curd rice and incorporate it. Garnish with pomegranate seeds.
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Serve with achaar, papad, or podi masala.
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