Thayir saadam (curd rice)

Ingredients:
Raw rice - 1.5 cups
Yogurt
Milk
Salt
Seasoning:
Oil
Mustard seeds
Udad dal
Chana dal
Dried red chili
Green chilies slit lengthwise
Ginger, finely chopped
Curry leaves
Asafoetida
Cashews (optional)
Cilantro, chopped (optional)

Method:
Wash and cook the rice with enough water to have the grains be somewhat sticky (1:2 instead of 1:1.5). While still warm, transfer to a mixing bowl and pour enough milk to almost cover the rice. Leave to cool. When cool enough to touch, mix and mash the rice by hand. The consistency of the resulting mixture should be paste-like, almost buttery.

Heat the oil. When hot, add mustard seeds, udad dal, chana dal, cashews (if using), green chilies, ginger, and red chilies. When the udad dal starts to brown, add the curry leaves and hing. Transfer into the rice mixture.

Once the mixture is cool, mash the yogurt into the rice bit by bit. Taste and adjust salt. Add more yogurt if necessary. You're looking for a slightly watery result which will thicken with time. Garnish with chopped cilantro if using.

If refrigerated, it may thicken further and dry out slightly. Add more yogurt when serving again.

Author: Shrinkingsodacan