Curd rice, also called yogurt rice or thayir sadam, is a Southern Indian recipe that is slightly sweet, sour and savory, all in itself. Curd rice is white rice mixed with yogurt and a tempered seasoning of spices and herbs.
Have the cooked rice cooled and ready in a medium mixing bowl, if you are cooking the rice the same day. If using leftover rice, have it come to room temperature.
Add the yogurt, milk and salt to it and mix well. It is ok if the rice gets mushed. It is supposed to be that way.
While adding yogurt, it may seem like a lot, but that is ok. The yogurt gets absorbed into the rice and you need that much yogurt to get a creamy curd rice.
At this point, you can add some grated raw carrots if you want. I usually am in a hurry when making curd rice and often don't remember this step.
Assemble the ingredients for the tempered seasoning. Heat the oil and add the mustard seeds first. Once they splutter, add the rest of the ingredients. Once the dals start to turn color, remove from heat and pour over the rice. Mix it in well.
Garnish with minced cilantro and pomegranate arils.
Notes
Serve the curd rice chilled or at room temperature for the best taste.
Don't fret if you don't have all the ingredients to make this recipe. That is the beauty of this recipe. You can use as many or as little ingredients as possible. It will still be a delicious recipe.
Add yogurt and milk to room temperature rice. If the rice is warm or hot, the yogurt may separate and will not be as creamy as it should be. Adding a cold food ingredient to a hot food ingredient is also not encouraged in the Ayurveda way of cooking, as the imbalance it creates tends to aggravate any imbalances in your body.
Adding milk is optional as well. Milk and yogurt together in a dish is also not encouraged by Ayurveda, but it is fine if you are not going to eat it right away.
You can also add raw unsalted cashews in place of the dals, if you don't have any of the dals handy.