The South Indian Curd Rice:)

‎1 cup Parboiled Rice ( I have used basmati rice on occassions with equal success),

3+1 cups of Home made Yoghurt,

1/2 to 1 cup Milk,

2 tbsps Butter,

Salt.

For the tadka:

1 1/2 tsp Mustard Seeds,

2 sprigs of Curry Leaves,

2-3 Green Chillies finely chopped,

2 tsps finely chopped Ginger,

2 Dried Red Chillies,

3 tsps Urad Dal.

Boil the rice as per normal, adding 1/2 cup extra water than in normal circumstances. The rice should be slightly overcooked. After cooking the rice, transfer it into a broad bowl and mash it thoroughly with a potato masher when it is still  hot (when it is cold, the rice has a tendency to become dry and mashing does not produce the needed results). Mix in enough salt and the butter while mashing. When it is mashed, the rice would have cooled down to a certain extent. Add 3 cups of yoghurt into it. If the yoghurt is sour, add enough milk to balance the sourness. If the yoghurt is not sour, dont add milk at this point. Mix well and keep aside. Heat 3 tbsps of oil. Add the mustard seeds. When they crackle, add the dried red chillies and urad dal. When urad dal changes colour to a reddish brown, add the ginger and green chillies. Add the curry leaves. After a minute, pour this tadka into the rice mix. Mix well and adjust salt if necessary. When you keep the rice till serving time there is a tendency for it to get dry. To even out the consistency, add milk ( depending on the sourness) or yoghurt itself. Serve with the South Indian style lemon pickle.