How to make gut-friendly Curd Rice for summer lunch

During summer months, Curd Rice is not just a meal, it is a bowl of comfort that not just soothes the body but also helps the gut to heal naturally with nutrition. Made with leftover rice, curd, and a tempering of oil, mustard seeds and curry leaves, it is a dish that can be enjoyed for lunch and dinner too. Take a look at the recipe.

1 cup cooked rice, 1 cup curd, 2–3 tablespoons milk, salt to taste, 1/4 tsp pepper, 1 teaspoon oil or ghee, 1/2 tsp mustard seeds, 1 tsp urad dal, 1–2 green chilies, a few curry leaves, 1 small piece ginger, pinch of asafoetida, 2 tbsp coriander leaves, and 2 tbsp pomegranate seeds

First of all, chop the ginger, chili, and coriander leaves and set them aside.

Whisk the curd and milk in a deep mixing bowl and set it aside.

To this, add rice, salt and other condiments and give it a gentle mix.

Heat oil or ghee in a small pan and add mustard seeds and let them crackle. Also, add urad dal, green chilies, ginger, curry leaves, and hing. Fry for a few seconds.

Pour this tempering over the rice mixture and stir well.

Garnish with coriander leaves and pomegranate seeds. Serve fresh or chilled. Enjoy!