Curd rice

I generally cook only in the morning and we eat whatever is leftover for dinner. When there isn't much left for the evening, I end up making a bowl of curd rice. We love it so much that we can have plate-fulls of just curd rice. Very soothing on the taste buds, very cool on the stomach, and very very easy to prepare. 

Learnt the recipe from my Mom. Here it is:

Ingredients:

1. Rice - cooked
2. Curd (I prefer the home-made curd to store-bought yougurt for this recipe)
3. Grated coconut (fresh/dessicated)
4. Ginger - finely chopped
5. Green chillies - slit length-wise
6. Popu/tadka - urad dal, mustard, jeera, curry leaves, red chillies & heeng
7. Grated carrot & coriander leaves for garnishing

Method:

1. Add salt and some sugar to curd
2. Allow the rice to cool & add it to the curd
3. Fry the popu/tadka along with ginger and green chillies and add it to curd rice prepared above
   
   
   
   
   
   
4. Add a spoonful of coconut powder
5. Adjust salt as required
6. Garnish with carrot & cilantro
7. Refrigerate before serving

Since curd rice can be served to a single person as a single-course meal, this recipe goes to the Single serving recipes event.

Also goes to: Cooking for kids: Rice event.