I have a new favorite ingredient! Curd chilis. Chilis soaked in yogurt and salt and dried. My mother in law sent them to me along with a request for marathi moggu. She said they are good fried and served with curd rice. I had some leftover rice and decided to make curd rice like I learned back in college from my roommate, adding in the curd chilis. Very simple and very tasty!

1-1/2 cups cooked basmati rice
1/3 – 1/2 cups yogurt
2 teaspoons oil
2-3 curd chillies
~1/2 teaspoon jeera (cumin seeds)
~1/2 teaspoon mustard seeds
3-4 curry leaves

1. If rice isn’t warm, microwave it for a minute or two.
2. Stir in yogurt and a little salt (not too much since the chillies are salt).
3. Heat oil in a small skillet.
4. Fry curd chillies, jeera, and mustard seeds until the chillies get brown and the mustard seeds pop.
5. Pour onto rice. This makes a snack or quick light dinner for one.