Ingredients:

• 1 cup cooked rice (preferably short-grain rice like Sona Masuri)
• 1 cup plain yogurt (preferably whole-milk yogurt)
• 1/4 cup milk (adjust for desired consistency)
• 2-3 tablespoons finely chopped cucumber
• 2-3 tablespoons grated carrot
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon grated ginger
• 2-3 tablespoons chopped cilantro (coriander leaves)
• 1-2 tablespoons pomegranate seeds (optional, for garnish)
• Salt to taste

For Tempering (Tadka):

• 1 tablespoon oil or ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• Curry leaves

Instructions:

1. Cook the Rice:

• Cook the rice according to the package instructions. It's best to use freshly cooked rice while it's still warm. You can use short-grain rice like Sona Masuri for an authentic taste.

2. Cool the Rice:

• Allow the cooked rice to cool to room temperature or slightly warm. Avoid using hot rice, as it can curdle the yogurt.

3. Prepare the Vegetables:

• Finely chop the cucumber and grate the carrot. Set them aside.

4. Mix Rice and Yogurt:

• In a large mixing bowl, combine the cooled rice and plain yogurt. Mix well until the yogurt coats the rice evenly.

5. Add Milk:

• Add milk to the rice-yogurt mixture to achieve the desired creamy consistency. You can adjust the amount of milk based on your preference.

6. Add Vegetables:

• Add the finely chopped cucumber, grated carrot, chopped green chilies, grated ginger, and chopped cilantro to the rice-yogurt mixture. Mix to combine.

7. Prepare the Tempering:

• In a small pan, heat oil or ghee over medium heat.
• Add mustard seeds, urad dal, chana dal, and a pinch of asafoetida. Sauté until the mustard seeds splutter and the dals turn golden brown.
• Add curry leaves and sauté for an additional 30 seconds.

8. Add Tempering:

• Pour the prepared tempering over the rice-yogurt mixture and gently mix.

9. Season with Salt:

• Season the dish with salt to taste, and stir well.

10. Garnish:

• If desired, garnish the rice with pomegranate seeds for a burst of color and flavor.

11. Chill and Serve:

• Refrigerate the rice with yogurt for at least an hour to allow the flavors to meld and serve it cold.

12. Enjoy:

• Serve your refreshing rice with yogurt as a side dish or a light and cooling meal, especially on a warm day.

Rice with yogurt is a creamy and soothing dish that's popular in South Indian cuisine. It's a delightful blend of textures and flavors, and the tempering with mustard seeds and curry leaves adds a special touch.