Curd rice, also known as "Thayir Sadam" in South India, is a popular and comforting dish made with cooked rice and yoghourt (curd). It is a staple in South Indian cuisine and is often served as a cooling and soothing meal, especially during hot weather. Here's a simple recipe for making curd rice:

Ingredients:

? 1 cup cooked rice (preferably chilled or day-old rice)

? 1 cup plain yoghourt (curd)

? 1/4 cup milk (optional, for a creamier texture)

? 1 tablespoon oil or ghee

? 1/2 teaspoon mustard seeds

? 1/2 teaspoon cumin seeds

? 1/2 teaspoon urad dal (split black lentils)

? 1/2 teaspoon chana dal (split chickpeas)

? A few curry leaves

? 1-2 green chilies, finely chopped (optional)

? 1/4 cup grated carrot (optional)

? Salt to taste

? Fresh coriander leaves, chopped (for garnish)

Instructions:

1.In a large mixing bowl, mash the cooked rice with a fork or back of a spoon to break up any clumps and make it slightly mushy.

2. Add plain yoghourt (curd) to the mashed rice and mix well. If desired, you can add milk to achieve a creamier consistency.

3. Heat oil or ghee in a small pan over medium heat.

4. Add the mustard seeds to the pan and let them splutter.

5. Add the cumin seeds, urad dal, and chana dal to the pan. Sauté until the lentils turn golden brown.

6. Add the curry leaves and chopped green chilies (if using) to the pan. Sauté for a minute until fragrant.

7. Pour the tempering mixture (from the pan) into the bowl of curd rice and mix well to combine all the flavours.

8. Add grated carrot (if using) and salt to taste. Mix well.

9. Garnish with freshly chopped coriander leaves.

Curd rice can be served as is or refrigerated for a while to allow the flavours to meld together. It is commonly enjoyed with pickles or papadums. The cooling and probiotic properties of curd make it a popular choice for a soothing and comforting meal.