Rinse rice a couple of times in water. Then, add to a pressure cooker.

Add water and stir.

Pressure cook rice for 5 to 6 whistles, 8 to 9 minutes or till the rice is cooked and softened very well.

When the pressure settles down naturally, remove the lid and check the doneness of the rice. It has to be more softer than what we cook on a daily basis.

With a spoon or masher, mash the rice. Close the cooker and allow the rice to cool down.

When the mashed rice becomes warm or cools to room temperature, take in a mixing bowl and add fresh curd.

Next, add milk. To know more, swipe up!

Mix very well and break lumps, if any. To know more, swipe up!

Add finely chopped ginger, chopped green chili, chopped coriander leaves, finely chopped curry leaves and salt.

Mix very well. Keep aside. Check the taste and add more salt, if required.

For the tempering, heat sesame oil in a small pan. Add mustard seeds.

Let the mustard seeds crackle.

Next, add urad dal.

Fry urad dal till it turns golden. Stir often.

Then, add chopped curry leaves and asafoetida. Mix and switch off the heat.

Pour the tempering immediately in the curd rice mixture.

Mix again, one more time.

Garnish and serve curd rice immediately. To know garnish options, swipe up!