[1][2] Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers) with some salt, curd and (a little milk to lessen the sourness) garnishing it with fried urad dal, mustard seeds, green chilli and chopped coriander.

Also, adding a few chopped onions in bigger slices will help the curd rice from fermenting too quickly.

In South Indian cuisine, curd rice is traditionally eaten at the end of lunch and dinner as this helps ease the effects of spicy food consumed prior.

It is a staple of traditional cuisine, with the untempered version present at the end of almost every Indian meal during summers.

In Rajasthan and Gujarat, curd rice varieties auliya and ghens are prepared for the Shitala Saptami and Randhan Chhath festivals.

The tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in Hindu temples.