Curd Rice

Cook the rice until each grain is separate; spread to cool slightly.

Heat oil and build the tempering — crackle seeds, fry dals, nuts and curry leaves.

Add the signature flavour base and cook it through.

Fold in the rice gently with salt until evenly coated.

Let it sit 2 minutes on low so the flavours soak in.

Serve with papad, raita or pickle.