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Ingredients
1/2 cup Rice
2 cups Water
1 cup Milk
1/3 cup + 1 cup Curd
required Salt
Few coriander leaves
To temper
1/2 teaspoon Ghee
curry leaves few
1/2 teaspoon Mustard seeds
1 teaspoon urad dal
1/4 teaspoon ginger powder or grated ginger
1/2 teaspoon asafoetida
Instructions
First, wash the rice well
add 1 cup of hot water and soak for 30 minutes
Pressure cook rice with 2 cups of water for 6 whistles and simmer for 1 minute
Whisk the thick non-sour curd well till you get smooth creamy curd
Transfer the rice to a wide vessel and immediately mash it well with a ladle/masher
Add salt and hot milk; mix well
In a pan add ghee. When it is hot add mustard seeds, urad dal, and curry leaves; let it splutter
Add ginger powder and asafoetida; give a quick saute
transfer the rice
Add curd; mix well
Finely sprinkle coriander leaves and mix well; temple curd rice is ready

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