Curd rice

Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened probiotic 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. In Rajasthan, the dish is known as auliya. In Gujarat, the dish is known as ghens. In Maharashtra, the dish is known as dahi bhat. In Tamil Nadu, the dish is called thayir saadam or soru. In Kerala, the dish is called tayire chōre. In Telangana and Andhra Pradesh, the dish is called perugannam/daddojanam. In Karnataka, the dish is called mosaranna. 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.

Source: Wikipedia