But lashings of tadka, the torrent of spices and curry leaves bloomed in oil, transform the mixture into a deeply savory dish ...

Hot rice and curd don't mix well - it can make the curd curdle and separate. Let the rice cool down before mixing in the curd. Adding tadka too early can spoil the flavour and cause the water (whey) ...

This recipe offers a unique way to relish curry leaves, which are typically used to add flavour and aroma to dishes.