I did not want to go on too much on ‘dahi’ but if you have the time this page is really interesting!
I generally carry a little curd rice to office every day during summers and many of my friends say they do not get the right blend so I thought why not show how it is done?
A cup of cooked rice
Dahi – 2 tbsp
Milk – 1/4 to 1/2 cup
Salt – To taste
Oil (I prefer coconut oil) – 1/4 tsp.
Curry leaves – 2 to 3
Green chillies – 1 chopped (I only break them into two – I am not fond of hot foods)
Mustard seeds – 1/4 tsp.
Ginger – less than 1/4 tsp. Just 2 or 3 small dices
Coriander – A stem for the garnish
Cool and mash the cooked rice with the back of a ladle all over roughly till the rice grains stick together but do not blend.
Add the curd and mix. Add milk to make it a loose lumpy mixture but not runny.
Heat 1/4tsp. oil – splutter the rai, and add the rest of the ‘seasoning’ ingredients except coriander.
Pour into the curd rice. Mix well and add the chopped coriander.
Note: I top mine with a little milk while carrying it to office as the curd rice thickens after some time. The dahi should be decreased in summers as just a drop of dahi in lukewarm milk can result in dahi formation. Hence in summers always increase the milk and decrease the dahi.