When rice is leftover at night, we will know how much of it remains. Take milk as much as the curd is required for the rice. Heat milk and bring it back to room temperature. Do it 2-3 times. Take milk powder, which is ¼ part of the milk we already have. Using the same milk mix the milk powder without lumps. Add a little curd to it and leave it overnight. The next day, the curd would be almost solid, with the consistency of easily cutting with knife. Place it aside.
Take one small bowl grated coconut and add green chillies to taste, ¼ bunch of coriander leaves, 3 sprigs of curry leaves and 3 springs mint. Mix well and wet grind the mixture. Place this aside. Dry roast one fistful of peanuts and place it aside. Separately dry roast one fistful of white sesame seeds and place it aside. Wet grind roasted peanuts, roasted sesame seeds, a fistful of cashew nuts, one fistful of almonds and one fistful of pistachios together.
Puree 4-5 tomatoes. Finely chop a big sized cucumber. Place a kadhai on the stove and light the stove. Pour a little cooking oil in the kadhai. Sprinkle a little mustard seeds. When they break, add tomato puree. Stir for 2 minutes and add cucumber pieces. Stir again for 2 minutes. Add coconut pulp. Stir for 2 minutes. Add the pulp of the nuts. Add salt required for this seasoning, curd as well as the rice. Stir well. Add rice and stir for 3-5 minutes. Mix well. Switch off the stove and keep the kadhai aside to cool.
When the kadhai comes to room temperature, add all the curd in it and mix well. Serve garnished with coriander leaves and salty boondi. Have with a slurping sound and say yummy yummy. If there is one glass full of masala herbal butter milk with this, nothing like it. A small bowl of this curd rice with the masala butter milk will serve as a complete lunch.
Note: According to Ayurveda, you should not have curd after 4 PM. It has a bad effect on the system.