By Devi Poojari
March 13, 2024
As summers approaching quickly, having a light but filling, and soothing meal makes it easy on the digestive system. This South Indian delicacy of tempered curd-rice is sure to be on your list of repeat meals during the week.
½ cup cooked rice 1 cup fresh yoghurt 1 tablespoon vegetable oil 1 teaspoon mustard seeds 6-7 curry leaves 2 green chillies, chopped ¼ teaspoon fenugreek seeds 1 pinch asafoetida 2 teaspoons chopped coriander 3 tablespoons pomegranate seeds Salt, to taste
Combine the cooked rice and yoghurt in a bowl and season with enough salt.
Heat the oil in a pan and temper the asafoetida, fenugreek seeds, mustard seeds and curry leaves.
Add the green chillies and allow it to splutter for a few seconds before pouring it into the curd-rice.
Toss in the pomegranate seeds and chopped coriander before refrigerating for an hour. Serve cold.