The star ingredient that highlights the dish is more milagai - one of the rare and a classic condiment of the South Indian cuisine. Green chillies are soaked in sour curd and then sun dried. This pairs well with curd rice. This is readily available in Indian supermarkets. The sourness of the curd and the spicy chillies complement each other very well. It strikes the perfect balance to our taste buds.
- Mix butter milk and rice flour(3:1). Heat a pan and add the tempering ingredients.
- Pour the mixture and keep stirring it continuously. It will start thickening within few minutes and in about 7-8 minutes it starts leaving the pan.
- Pour it in a dish and make them into small pieces. Since this is sticky, it is better to eat when it is in small pieces.