Step-by-Step Instructions

1. 1.Prepare the Rice

   Cook 2 cups of small-grain rice with triple the amount of water until it is sticky and overcooked. Add 0.5 tsp of salt while cooking.

2. 2.Prepare the Curd

   Take 4 cups of sweet, homemade, full-fat curd and whisk it until smooth. Ensure the curd is not sour.

3. 3.Combine Rice and Curd

   Add the whisked curd to the cooked rice in a large bowl.

4. 4.Mash the Mixture

   Mix the rice and curd thoroughly, then mash it slightly using a spoon or a pav bhaji masher to achieve a creamy texture.

5. 5.Add Aromatics

   Incorporate 2 finely chopped green chilies and 1 tablespoon of grated ginger into the rice and curd mixture.

6. 6.Adjust Seasoning

   Add 0.25 tsp of salt to the mixture (making a total of 0.75 tsp including the salt added to rice) and mix well.

7. 7.Prepare the Tempering Base

   Heat 2 tablespoons of ghee in a pan over low heat.

8. 8.Fry Dals

   Add 1 teaspoon of chana dal and 1 teaspoon of urad dal to the hot ghee. Fry until they turn light brown.

9. 9.Add Seeds

   Once the dals are light brown, add 0.5 tsp of mustard seeds and 0.5 tsp of cumin seeds. Continue to cook until they crackle.

10. 10.Finish Tempering

    Turn off the gas. Add 2 chopped dry red chilies, 0.25 tsp of asafoetida, and a few curry leaves to the tempering. Stir well and let it cool down completely.

11. 11.Combine Tempering and Coriander

    Pour the cooled tempering over the curd rice mixture. Add a handful of fresh chopped coriander.

12. 12.Final Mix and Rest

    Mix all ingredients thoroughly. For best results, cover the bowl and let the curd rice rest for at least 30 minutes to allow the flavors to meld before serving.