Curd Rice (Thayir Sadam)

In a large mixing bowl, combine the cooked rice, desiccated coconut (if using), whisked curd, and salt. Mix gently until the rice is evenly coated. Set aside.

Heat oil in a small pan over medium heat.

Add mustard seeds and cumin seeds; let them crackle.

Stir in the channa dal and urad dal, and sauté until they turn golden brown.

Add the dry red chillies, green chillies, and curry leaves. Cook for a few seconds until fragrant.

Allow the tempering to cool slightly, then pour it over the rice mixture.

Adjust the salt and curd consistency, as needed by adding milk or more curd.

Garnish with chopped coriander leaves and mix well.

Serve Curd Rice chilled or at room temperature with your favourite accompaniments like pickle, chutney, or papad, as a side dish, or on its own.