1 cup cooked (steamed) white rice
2 cups plain yogurt (Curd)
2-3 green chilies, slit lenghtwise
1 tsp mustard seeds
1/4 tsp Hing (Asafoetida)
7-8 curry leaves
2 tbsp Oil
Finely chopped coriander(cilantro) leaves
Salt to taste
Add yogurt, salt and coriander leaves to the cooked rice and mix. Add little water, if the mixture is too thick.
Heat oil in a small pan. Add mustard seeds, when they start crackling, add curry leaves, green chilies, hing and stir for 10 seconds.
Pour this mixture over the rice and mix well.
Curd rice is ready. Serve with pickle and papad.