Curd Rice (Temple prasadham method)

Curd rice is the most comfortable food for me to prepare :) and to consume. Throughout my schooling and college I had taken only curd rice for my lunch. Even whenever I go for parties I used to finish up with curd rice :). Usually friends used to say curd rice become so thick when it is consumed after long hours. Temple method curd rice remains loosy in texture even after long hours.
  

Ingredients:

Raw rice - 1 cup
Water - 4 cup
Salt - to taste
Lukewarm Milk - 250 ml
Curd - 300 ml
Mustard - 1 teaspoon
Urad dhal - 1 teaspoon
Curry leaves - few
Red chilli - 2 nos
Hing/ Asafoetida (perungayam) - 1/2 teaspoon
Oil - 2 teaspoon

Method:

1. Wash and soak rice for 10 mins. Pressure cook rice for 5 to 6 whistle. Once pressure releases, Mash rice slightly by adding luke warm milk and salt.

2. Allow rice to cool off. Add curd to it and mix well.

3. Heat oil in a kadai, add mustard to it. Once mustard splutter add urad dhall, red chilli, curry leaves and finally hing. Saute well and add this seasoning to curd rice.

Yummy and simple curd rice is ready to serve. Serve it with brinjal/ potato curry.

Tips:
1. Never add curd to the hot rice, it make rice more thick and will become tough to consume.
2.When rice is cooked for making curd rice, pressure cook it for 2 more whistle.
3. One table spoon unsalted butter can be added to curd rice which adds additional taste to it.
4. To increase richness, pomegranate/pineapple cubes/ fried cashew nuts can be added which serving.
5. Grated carrot and coriander can be added while serving.