Curd Rice

Ingredients
Cooked Rice
Milk - 1/2 ltr (Luke warm)
Curd - 1 cup
Jeera (Cumin seeds) - 1 tbsp
Rai (Mustard seeds) - 1 tbsp
Curry Leaves
Coriander
Green Chillies - 1 or 2
Salt to taste
Hing - 1 pinch
Oil for tadka
Ginger - 1/2 tbsp finely chopped

Procedure
Take the already cooked rice and put this in the bowl containing the milk. Add curd to this and leave it overnight for fermentation (4 to 5 hours of fermentation is also good enough).

To this fermented rice add salt to taste.

Now, in a frying pan (Kadai) heat 2 tbsp of oil. Add mustard seeds and cumin seeds, hing, green chillies (chopped), curry leaves and Ginger. After couple of minutes remove this from the gas/burner and add this to the above fermented rice.

For garnishing, cut the Coriander leaves and garnish from above. And your Curd rice is ready to serve.

Author's Note
A simple procedure, yet very tasty. The crux is to make sure that rice is also added to the curd during fermentation. This way the sourness of the curd will go inside the rice giving it a delicious flavor.