If you ask me what my ultimate comfort food is, I would say, hands down, curd rice. Not only is it light on the stomach, but the cooling and probiotic properties of curd/yoghurt make it an excellent dish to eat on a down day.
But, having said that, I am very particular about how my curd rice is prepared. I’m sure we all have a different set of preferences when it comes to curd rice – but nevertheless, here’s mine. The rice has to be a little mushy, the curd should not be sour or tart, and the tempering should have mustard seeds and urad dal (cumin can or cannot be there; it doesn’t matter to me), dried red chillies, ginger and curry leaves. Every other ingredient is just a bonus. To add to this, I love putting in some cashews, crushed garlic, and the cherry on the cake is fresh pomegranate seeds. What is your favourite combination of ingredients in curd rice? While you ponder over that, here’s how I make my curd rice