This is a really simple but incredibly satisfying meal. It goes well with Coconut Rice or Puliogare Rice. 

Ingredients:

• 2 tsp light oil (canola or sunflower)
• 1 cup Jasmine rice
• 1 cup yogurt (regular, not greek)
• 1 tbsp ghee (or oil)
• 1 tsp mustard seeds
• 5-6 curry leaves
• 2-3 green chilis, chopped
• 1.5 inch piece of ginger, thinly sliced
• Salt, to taste

Steps:

1. ​Cook rice
2. In a medium pan, heat oil over medium heat. When hot add rice, stir slightly and then add yogurt and stir again. Turn to low
3. In a small pan, heat ghee over medium heat. When hot, add mustard seeds. As soon as the mustard seeds start to pop/crackle (about 10 seconds), add all the curry leaves. Leave for another 10-15 seconds and then add the green chilis. Cook for another 15 seconds and then pour mixture over rice and yogurt and mix. 
4. Add ginger slices to rice. Add salt to taste.
5. (Optional) Serve with South Indian mango pickle.