Curd Rice

Take a pressure cooker, add rice, salt, water and pressure cook for 5-6 whistles. The rice must be more softer than the rice we cook regularly. Let the pressure release by itself, open and mash the rice. Keep aside and let it cool down completely.

Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves and let it crackle.

Add asafoetida, ginger, chillies and saute for few seconds and take off from heat.

When the rice is cool down completely, add curd, milk and mix well without any lumps. Preferably use hand.

Add chopped coriander leaves, grated carrot and chopped cucumber and mix well.

Pour the tempering, add salt if required, mix well and serve.