Yogurt rice / Curd rice / Thaiyr sadam

                        Made this for a pot luck. I have never tried my hands in yogurt rice, this is my first attempt to make it for a big group. Good dish for summer to beat the heat! here you go with the recipe, all the measurement are purely to taste.

Ingredients

rice - 1.5 cups ( I used sona masoori)
Milk - 3 cups ( I used 2% )
Thick plainYougurt - 1.5 cups
sour cream - 6 table spoon
Carrot grated - 6 table spoon
cucumber chopped - 6 table spoon
raw mango - 6 table spoon
curry leaves - 1 spring
cilantro - 1 hand  finely chopped
Green chilly finely chopped - 1
salt - to taste

To Temper:
Oil - 2 table spoon
Mustard - 1/2 tsp
Urid dhal - 1 t sp
Curry leaves - 1 spring
Ginger chopped - 1 table spoon
Hing - 1/8 tea spoon

Method:

Pressure cook rice with 4.5 cups of water.

Mash the rice with the back of the spoon well, when it is warm add the milk.
Let it cook for a while, now add yougurt and the sourcream.
Add all the other ingredients and mix well.

Heat oil in a pan, when it is hot temper with the ingredients under 'to temper' and pour it on top of the rice.

Mix well and serve it with pickle !

Note: Adjust the Yogurt based on the sourness, if you are going to make it well ahead increase the milk and reduce the yogurt. Make it little watery as it tends to thicken up slowly.