"Dhaiyn" is Konkani word for curds/yoghurt. Yes, today the recipe is "Curd rice" also known as "mosuranna", "thayir sadam" in other languages. Its a comfort food for many, a rescuer to me when I am in no mood to cook after a long tiring day at work. The ingredients and measurements gets adjusted as per its availability. This is the version which I prepare most of the times.

Rice cooked 1 cup
Thick curd [chilled] 2 cups
Water/Milk to adjust the consistency
Salt to taste
Pomegranate seeds few
Coriander leaves to garnish
Cashews roasted for garnishing

For tempering
Ghee 2 tsp
Mustard seeds 1/2 tsp
Curry leaves few leaves
Green chillies finely chopped 1-2
Asafoetida a pinch

Method:

Whisk the yoghurt and add it to cooked cooled rice. Add salt and mix well. Keep this aside.
Roast cashews and keep them aside.

Heat ghee in a wok. Add mustard seeds and once they splutter add curry leaves, chopped green chillies and asafoetida. Switch off the flame and pour the tempering on the mixed curd rice mixture. Mix it well. Adjust salt as per the taste and add few tsps of water or milk to adjust its consistency.

Garnish it with chopped coriander leaves and pomegranate seeds. Enjoy the rice with any pickle of your choice.

Note: Addition of some milk to the curd rice may remove the sourness of the curd if it is there before serving.