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Curd rice
Curd rice, also called 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.
In Rajasthan, the dish is known as ओलिया . In Gujarat, the dish is known as ઘેંસ (Ghens). In Maharashtra, the dish is known as दही भात (Dahi Bhāt). In Tamil Nadu, the dish is called தயிர் சாதம்/சோறு (Tayir Sādam/Sōru). In Kerala, the dish is called തയിരെ ചോർ (Tayire Chōr). In Telangana and Andhra Pradesh, the dish is called పెరుగన్నం/దద్దోజనం (Perugannam/Daddojanam). In Karnataka, the dish is called ಮೊಸರನ್ನ (Mosaranna). In Odisha, its called ଦହି ଛୁଙ୍କ ଭାତ/ଫେଞ୍ଚା (Dahi Chunka Bhāta/Phenchā).
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.
