Crunchy potato fry with cooling curd rice, this is my kind of comfort meal. Easy Curd Rice Ingredients * 1 cup cooked rice (slightly mashed) * ¾–1 cup plain curd (adjust to your preferred consistency) * 2–3 tbsp milk (optional, keeps it creamy) * Salt to taste For tempering: * 1 tsp oil * ½ tsp mustard seeds * ½ tsp urad dal (optional) * 1 green chilli, finely chopped * 1 tsp grated ginger * 8–10 curry leaves * A pinch of asafoetida (hing) Optional toppings: * 1 tbsp grated carrot * Chopped coriander * Pomegranate seeds or grapes for sweetness Method 1. Mash the cooked rice while it’s still warm. Let it cool slightly. 2. Mix in the curd, milk (if using), and salt. 3. Heat oil and add mustard seeds. Once they splutter, add urad dal and fry until golden. 4. Add red chilli, green chilli, ginger, curry leaves, and hing. Sauté for 30 seconds. 5. Pour the tempering over the curd rice and mix well. 6. Garnish with carrot, coriander, or pomegranate if you like. Crispy Potato Fry Ingredients * 2 medium potatoes, diced small * 1½ tbsp oil * ½ tsp mustard seeds * A few curry leaves * ½ tsp turmeric * 1 tsp Kashmiri chilli powder * ½ tsp garlic powder * 1 tsp coriander powder * Salt to taste Method 1. Wash and pat the potato cubes dry. 2. Heat oil in a pan. Add mustard seeds and curry leaves. 3. Toss potatoes with turmeric, chilli powder, coriander powder, garlic powder , salt, 4.Cook on medium heat for 15–20 minutes, turning occasionally, until golden and crispy. 5.Increase the heat for the last 2–3 minutes for extra crisp edges. #potato #southindianfood #lunchideas #indianfood #EasyRecipes - @sophiescookingspree