Creamy curd rice gets a zesty kick with roasted garlic and crushed pepper — a twist on Tamil Nadu’s staple. Ingredients: 1 cup VVR Ponni Rice Fresh curd, milk, salt VVR Gingelly Oil , mustard, curry leaves, crushed pepper, garlic Method: Cook VVR Ponni Rice  and mash lightly. Add curd, milk, and salt; mix to creamy consistency. In VVR Gingelly Oil , roast garlic, pepper, mustard, and curry leaves. Pour over the curd rice and mix gently before serving.