Curd Rice
Whip up some creamy, cooling curd rice. This South Indian staple is a cinch to make and hits the spot on a hot day or when you need something gentle.
Ingredients
- 1.5 cups uncooked short-grain rice
- 3 cups water for cooking rice
- 3 cups plain full-fat yogurt
- 0.75 cup milk
- 1 tablespoon ghee or vegetable oil
- 0.5 teaspoon black mustard seeds
- 0.5 teaspoon urad dal (split black lentils)
- 0.25 teaspoon asafoetida (hing)
- 10-12 curry leaves
- 2 green chilies
- 1.5 tablespoons finely chopped ginger
- 0.75 teaspoon salt, or to taste
- 2 tablespoons fresh coriander leaves
- 0.5 medium cucumber
Instructions
- Wash 1.5 cups uncooked short-grain rice thoroughly under cold water until the water runs clear. In a pot, bring 3 cups water to a boil. Add the washed rice, reduce heat to low, cover, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let it cool completely. Once cool enough to handle, gently mash the rice a little using the back of a spoon to make it slightly creamy.
- In a large bowl, combine the cooked and mashed rice with 3 cups plain full-fat yogurt and 0.75 cup milk. Add 0.75 teaspoon salt and mix everything well until smooth and completely combined. Ensure there are no lumps of rice.
- Prepare the vegetables: Wash 2 green chilies and finely chop them. Peel and finely chop 1.5 tablespoons ginger. Wash 0.5 medium cucumber and grate or finely dice it. Wash and finely chop 2 tablespoons fresh coriander leaves.
- Heat 1 tablespoon ghee or vegetable oil in a small pan over medium heat. Once the oil is hot, add 0.5 teaspoon black mustard seeds. Let them splutter.
- Immediately add 0.5 teaspoon urad dal and cook until it turns light golden brown. Be careful not to burn it.
- Add 0.25 teaspoon asafoetida, 10-12 curry leaves, 2 finely chopped green chilies, and 1.5 tablespoons finely chopped ginger to the pan. Cook for about 30 seconds until the ginger becomes fragrant.
- Pour the hot tempering mixture carefully over the rice and yogurt mixture. Add the grated or finely diced 0.5 medium cucumber and 2 tablespoons finely chopped fresh coriander leaves. Mix everything gently until all ingredients are evenly distributed.
- Taste and adjust salt if necessary. Serve the Curd Rice chilled or at room temperature.