On a hot summer day, there is nothing more cooling and tasty than a bowl of curd rice.
The dish, born in Southern India, is simple to prepare.
Traditionally, it is eaten at the end of the meal to calm the stomach.
500 gms of Basmati rice
750 gms of natural yogurt
100ml milk, if needed
2 small cucumbers, peeled and grated
salt to taste
For The Tempering:-
2 tbsp ghee
a pinch of asafoetida
1 tbsp black mustard seeds
3 cm piece of fresh ginger, peeled and cut into julienne strips
3 dried whole red chillies
10 curry ;eaves
For The Garnish:-
a handful of coriander leaves, chopped
1. Wash and soak the rice in cold water for about 10 minutes. Drain, then cook in an open pan in 1.5 litres of salted water. When the grains swell, cover the pan. When cooked, drain and allow rice to cool on an open tray.
2. Beat the yogurt to give it a smooth consistency. Add the cooled rice and let it soak in the yogurt for 30 minutes. If the consistency is too dry or thick, add milk to smoothen it. Mix in the cucumber.
3. In a pan, heat the ghee and add the asafoetida, mustard seeds, whole red chillies, curry leaves and ginger. Once all are spluttering, pour the spices over the curd rice and garnish with coriander.
4. Serve cool or at room temperature. Curd rice goes well with pickles and pappadums.
Variation- include adding fruit pieces and using pomegranate seeds as decoration!