Except for the curd and rice, other ingredients vary from person to person.
This is how I make for the house, if giving for people, I will add carrots and cucumber grated.
Try it out Roshan. Kugan



CURD RICE

Ingredients:

1 cup rice, cooked till soft.
Salt to taste
1 tbs butter (optional )
1 cup of thick fresh curds or more as needed
½ cup milk

For Tempering:
1 tsp oil
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp urad dal
1 dry red chillie cut into pieces
1 inch ginger chopped finely
2 green chillies chopped fine
1 sprig curry leaves


1 tsp finely chopped coriander leaves

Method:
Cook the rice with salt to a mushy consistency.
Add in the butter if using. Let the rice cool well.
Now add in the curds and milk, mix well and keep aside.

Heat a pan with the oil, add in the asafoetida powder.
Followed by the mustard seeds, urad dal and red chillie.
Saute for a second, now add in the ginger, green chillies and curry leaves.

Just stir for a moment, and add it to the curd rice.
Mix well, add in also the coriander leaves.
Serve the curd rice chill, or as it is , serve it with pickle or fried mor milagai.
Spicy potato subji, or even paruppu thogayal would be nice.
You can add more curd if your curd rice thickens.

NOTE: You can add freshly chopped fine onions if you like.
Also you can add in grated and squeezed cucumber.
Some even add grated carrot,small chopped mango, for a difference.