Curd rice

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Curd rice or yogurt rice is a dish originating from India. The word "curd" in Indian English refers to unsweetened plain yogurt. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana and Andhra Pradesh; and also in West Indian states of Rajasthan, Gujarat and Maharashtra. Depending on region, this dish is referred to by several different local names: auliyā (ओलिया) in Rajasthan, ghens (ઘેંસ) in Gujarat, dahi bhāt (दही भात) in Maharashtra, tayir sādam/sōru (தயிர் சாதம்/சோறு), bagalabath (பகாலாபாத்) in Tamil Nadu, tayire chōr (തയിരെ ചോർ) in Kerala, perugannam/daddojanam (పెరుగన్నం/దద్దోజనం) in Telangana and Andhra Pradesh, mosaranna (ಮೊಸರನ್ನ) in Karnataka, and dahi chunka bhāta/phenchā (ଦହି ଛୁଙ୍କ ଭାତ/ଫେଞ୍ଚା) in Odisha. While combining steamed white rice and yogurt is the simplest way to make it, more complex techniques can be utilized when necessary. Rice is prepared either via steaming or pressure cooking to be soft as in the South Indian style. It is then allowed to cool to room temperature, after which it is seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tempering of black gram, mustard seeds, cumin seeds, and asafoetida. Finally, curd and salt are added. Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers) with some salt, curd and (a little milk to lessen the sourness) garnishing it with fried urad dal, mustard seeds, green chilli and chopped coriander. Also, adding a few chopped onions in bigger slices will help the curd rice from fermenting too quickly.