Marmum Curd Rice

• 300 grams cooked rice, lightly mashed
• 1 cup Marmum Full Fat Yogurt
• ¼ cup Marmum Full Cream Milk
• 1 green chilli, chopped
• 1 teaspoon finely chopped ginger
• 4 to 5 curry leaves, chopped
• 1 tablespoon chopped coriander leaves

For Tempering

• 1 tablespoon sesame oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal (husked and split black gram dal) – optional
• 5 to 6 curry leaves – chopped or kept whole
• ⅛ teaspoon asafoetida (hing)

1. Add yogurt and milk to the rice
2. Mix again very well and break lumps, if any. Use the spoon or masher while breaking the lumps.
3. Add finely chopped ginger, finely chopped curry leaves, chopped green chillies and chopped coriander leaves.
4. Add salt. Mix well. Keep aside.
5. Heat a small pan and add sesame oil to it. Use peanut oil or sunflower oil instead of sesame oil
6. When the oil becomes hot, lower the flame. Add mustard seeds. Let the mustard seeds crackle.
7. Then add urad dal. Urad dal is optional; it can be skipped.
8. Fry on a low flame, often stirring till the urad dal becomes golden.
9. Lastly, add the add curry leaves and asafoetida. Mix very well.
10. Switch off the flame and immediately pour the tempering into the curd rice mixture. Mix well.
11. Serve and enjoy fresh!