DADHIYANNAM...( CURD RICE... MOTHER'S WAY )

RECIPE:

INGR:

Cooked rice                    1 bowl ( 4 servings )
(preferably raw rice)
Sweet Curds                   2 cups (400 gm )
Cold Creamy milk           200 ml
Pomegranate seeds       1/4 cup
Raw mango finely cut    1/4 cup
Ginger                              1/4 "
Green chillies                  4 - 5
Curry leaves                    2 sprigs
Coriander leaves             2 sprigs
Cashew nuts                    6 - 8
Raisins                              1 tsp
Mustard                             2 tsp
Cumin                               1 tsp
Hing                                   1/2 tsp
Urad dal (split)                  2 tsp   
Salt to taste

Method:

1. Mash the cooked rice, while it is still hot, to a smooth consistency. Set it aside to cool.
2. Chop ginger, green chillies, coriander finely. Heat 1/2 tbsp oil in a pan for tempering.
3. Put in hing, mustard and cumin; on crackling add urad dal, ginger, green chillies, curry leaves.
4. Now put in cashew and raisins and stir. Remove and keep aside.
5. Take rice in a shallow dish, season with salt; add curd and milk and mix in well, avoiding lumps. 
6. Now mix in half of the tempering, raw mango, pomegranate , coriander and mix in thoroughly.
7. Serve  garnished with the remaining tempering and other embellishments. 
8. It is a wholesome meal by itself ; shallow fried tubers alongwith some pickle go well with it. 

Note:

1. The curd should be sweet and thick . Rice & milk should be cool.
2. Adding milk lends a silky & creamy texture ; also preserves the rice from turning sour.
3. Curd rice should be soft and loose as shown above.
4. Hing plays a major role in defining the taste. Be liberal with it.
5. Mother adds tiny bits of cucumber, fresh grapes alongwith raw mango and pomegranate.
6. At serving time she places slices of sweet ripe mangoes besides. It tastes divine !!