South Indian Curd Rice (Thayir Sadam)

Rinse the rice 2–3 times, transfer it to a heavy-bottomed pot, add the water, and cook covered over low heat for 20–25 minutes, until the grains are nearly mushy.

Mash the hot rice with a spoon, let it rest for 15–20 minutes, and let it cool to just warm. Stir in the milk until the mixture turns soft and creamy.

Once the rice has cooled completely to room temperature, add the yogurt, minced ginger, green chili pepper, and cilantro, season with salt to taste, and mix thoroughly until smooth.

For the tempering, heat the sesame oil in a small pan over medium heat. Add the black mustard seeds and wait until they start to sputter.

Add the urad dal and chana dal to the pan and fry for 1–2 minutes until golden, then add the dried red chili, curry leaves, and a pinch of asafoetida; heat for another 20–30 seconds and turn off the heat.

Immediately pour the hot tempering over the yogurt rice and mix well so the oil and spices are evenly distributed.

Serve the curd rice chilled or at room temperature; it's best enjoyed the same day.