Indian cuisine · Dough, Pasta & Rice

Curd Rice

South Indian yogurt rice, stirred cool and finished with a mustard seed tadka, ginger and pomegranate seeds.

Ingredients · for 4 servings

• 200 g basmati rice
• 600 g yogurt
• 1 piece ginger (3 cm)
• 2 green chilies
• 1 tsp black mustard seeds
• 1 tsp urad dal (split black lentils)
• 12 curry leaves
• 1 pinch asafoetida (hing)
• 2 tbsp coconut oil
• 1 pomegranate
• 1 bunch fresh coriander
• Salt

Instructions

1. Wash the rice and cook covered with 500 ml water and a little salt for 15 min. until very soft, then lightly mash with the back of a spoon and let cool uncovered to hand-warm.
2. Stir the lukewarm rice smooth with 4 tbsp water first, then fold in the yogurt and season generously with salt - the mixture should flow creamy, not stand firm.
3. Finely grate the ginger, cut the green chilies into fine rings and mix both into the yogurt rice.
4. Heat the coconut oil in a small pan, add the mustard seeds and urad dal and toast for 30-40 sec. until the seeds pop and the lentils turn light brown.
5. Add the curry leaves and asafoetida, fry for 10 sec. until the leaves crackle, and pour the hot tadka straight over the yogurt rice, stirring it in.
6. Chill for at least 15 min., then serve cool sprinkled with pomegranate seeds and roughly chopped coriander.