Step-by-Step Instructions

1. 1.Prepare the Curd

   Take 1 cup of fresh curd in a bowl and whisk it really well until it is smooth and lump-free, ensuring a creamy texture for the curd rice.

2. 2.Prepare the Rice

   Take 1/2 cup of well-cooked rice that has completely cooled to room temperature. You can use it as is or mash it slightly, as shown in the video, depending on your preference for texture.

3. 3.Combine Rice and Curd

   Add the whisked curd to the mashed rice. Then, add 1 teaspoon of salt and mix everything thoroughly until well combined. Ensure a 1:2 ratio of rice to curd for a gooey and soft consistency.

4. 4.Prepare the Tempering

   In a small pan, heat 2 teaspoons of oil. Once hot, add 1 teaspoon of urad dal and roast until it turns golden. Then, add 1/2 teaspoon of cumin seeds and 1/2 teaspoon of mustard seeds. Follow with 3 roughly chopped dry red chillies, 3 roughly chopped green chillies, finely chopped ginger (approx. 1 tsp), and a few fresh curry leaves. For added flavor, crush about 1/2 teaspoon of peppercorns and add them in. Finally, add 1/2 teaspoon of asafoetida (hing) and 1/2 teaspoon of turmeric powder (optional). Sauté everything well until fragrant and the spices are lightly toasted.

5. 5.Add Tempering to Curd Rice

   Turn off the heat from the tempering pan and pour the sizzling tempering mixture straight over the curd rice mixture. Give it a good mix to distribute the flavors and the beautiful color from the turmeric.

6. 6.Garnish and Rest

   Finally, sprinkle in some freshly chopped coriander leaves. Stir once more to incorporate the coriander. Let the curd rice rest for one hour to allow all the flavors to soak in beautifully.

7. 7.Serve

   Serve the delicious, creamy, and mildly spiced temple-style curd rice. You can enjoy it as is or with some nice pickle on the side for an added kick.