Curd rice
Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened probiotic 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 the state of Rajasthan it is known as Auliya, in Gujarat it is known as Ghens and in Maharashtra it is known as dahi bhat. In the state of Tamil Nadu it is called thayir saadam or soru, in Kerala it is called tayire chōre and in Telangana and Andhra Pradesh it is called perugannam/daddojanam. In Karnataka, it is called mosaranna. The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every Indian meal during summers. In the states of Rajasthan and Gujarat, curd rice varieties Auliya and Ghens are prepared on Shitala Saptami and Randhan Chhath festival. The tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in temples. Preparation While combining steamed white rice and yogurt is the simplest way to make it, more complex techniques can be