Curd rice is a very simple and delicious dish to have in hot summers or whenever you feel like having something light. This is a perennial favourite all over Southern India, where many prefer ending their meals NOT with a dessert but with curd rice!
Cooked rice-2 cups
Clarified butter (Ghee)-1 tablespoon
Black Mustard-1/2 teaspoon
Ginger-1/2 inch piece chopped up finely
Curry leaves-a few
Roasted Chana dal (split chick peas)-1/2 teaspoon
Salt to taste
Optional: You can also add finely sliced carrots and deseeded, chopped green chillies for flavour if you so desire.
In a bowl, mix together the yoghurt, rice and salt.
In a small tempering pan, add the clarified butter (Ghee) and put it on your heat source.
As soon as the clarified butter warms up, add the black mustard seeds, ginger, chana dal (split chick peas) and the curry leaves and let them all splutter and sizzle.
If adding carrot and green chillies, add it to the tempering pan at this point. Let the carrots cook a little.
This mission is dedicated to all those friends, relatives and acquaintances who have sampled my mom’s cooking either at my home or at my work place from my lunch-box. I’m starting with Indian cooking, so that the fear of “cooking curries every day” (that my friends in University College London would so often comment on) is banished forever.
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