Curd Rice

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Ensure the cooked rice is cooled to room temperature; this prevents the yogurt from curdling when mixed.

   Tip van de kok: Using day-old rice works perfectly for this recipe.

2. 2

   In a large bowl, combine the cooled rice, plain yogurt, milk, and salt.

   Ongeveer 2 min

   Tip van de kok: Adjust salt to your preference after tasting.

3. 3

   Mix gently until all ingredients are well combined and the rice is evenly coated with the yogurt mixture.

   Ongeveer 1 min

   Tip van de kok: Avoid overmixing to keep the rice grains somewhat intact.

4. 4

   Heat ghee in a small pan or tempering ladle over medium heat.

   Ongeveer 1 min

5. 5

   Add mustard seeds to the hot ghee and let them splutter.

   Ongeveer 1 min

6. 6

   Once the mustard seeds splutter, add urad dal and fry until it turns light golden brown.

   Ongeveer 1 min

   Tip van de kok: Keep an eye on the dal to prevent burning, as it can quickly go from golden to burnt.

7. 7

   Stir in the grated ginger, chopped green chili, curry leaves, and asafoetida. Sauté for about 30 seconds until fragrant.

   Ongeveer 1 min

8. 8

   Pour the hot tempering mixture over the curd rice mixture in the bowl.

9. 9

   Mix everything thoroughly to distribute the flavors.

   Ongeveer 1 min

10. 10

    Garnish with fresh cilantro before serving.

    Ongeveer 1 min