Wash and rinse the rice 2–3 times. Cook rice with about 2 cups water until soft and mushy — you can use a saucepan or rice cooker. Once cooked, let it cool slightly. If the rice grains are separate, gently mash them so the texture becomes creamy.

Transfer the cooled rice into a bowl. Add the whisked yogurt, milk (if using), and salt. Mix gently but thoroughly so that yogurt coats the rice well and the mixture becomes creamy.

In a small pan, heat oil or ghee on medium flame. Add mustard seeds and let them splutter. Then add urad dal and sauté until it turns light golden. Add chopped green chilli, curry leaves and a pinch of asafoetida (if using). Fry for a few seconds until fragrant.

Pour this tempering over the rice-yogurt mix. Stir gently to distribute the spices evenly. Taste and adjust salt if needed. If you like, garnish with chopped coriander or grated carrot for a touch of freshness.

Serve curd rice warm or chilled. It goes well with pickle or papad, or as a light meal on its own.