Wash and cook the rice.
Once the pressure settles, spread the rice and cool it a bit.
Mash the rice and set it aside to cool.
Into the tempering pan add the oil, mustard seeds and he black gram dal.
When the mustard seeds crackle add the chillies, grated ginger and curry leaves.
When they turn aromatic, add the asafoetida and remove from heat.
Set this aside till needed.
Whisk the yogurt.
Once the rice is cool, add the yogurt, salt and mix it well.
Add the tempering and mix it in well.
Adjust the seasoning, sprinkle the carrot bits and the coriander leaves.
The curd rice is now ready to be served.