Curd rice (Yogurt Rice)

Curd rice (Yogurt Rice) :

(All ingredients are underlined)

For 1/2 cup soft-cooked left-over rice, add 4 tbsp plain white yogurt (curd). Mix well, ideally with your fingers, mashing the rice grains gently, as you mix. Add 1/4 cup milk and mix. In a small pan, heat 1 tsp oil, and add 1 tsp mustard seeds. After they crackle, add 1/4 tsp asfoetida (hing), 3-4 curry leaves, and 1 dried red chili split in two. Stir fry for a minute on low flame and keep aside to cool. Once cooled, add this seasoning to the rice, and add some salt to taste. Mix well and garnish with fried masala chilies, crushed or whole (optional). Serve cold or at room temperature.