Curd rice has been eaten as a south indian delicay since ages.
I always loved this preparation because my grandma made it with a lot of love almost everyday and it was especially made if we were unwell.
It was the best use of leftover rice.
1 cup cooked rice
2 cups of boiled milk a little lukewarm
1 tablespoon starter culture of curd
1 teaspoon mustard seed
1 teaspoon channa dal
1 teaspoon urad dal
1 spring sweet neem leaves
Pinch of asafoetida
Salt to taste
1 tablespoon oil for tempering
1 dried red chilli
1 green chilli coarsely chopped
1 inch ginger finely chopped.
Take the cooked rice in a bowl add the milk and starter culture.Leave in a warm place for 2 to 3 hours till curd is properly set.
Add salt and chopped ginger and chilli
Now season it with the tampering.
It can be eaten any time of the day in summer seasons.