Indian Curd rice or Thayir Saadam
If there's a dish that feels like a hug, it's got to be this south Indian classic
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 |
200gm Basmati rice
50gm ginger, chopped
25gm green chillies, chopped
50gm coriander leaves, chopped
200ml yogurt
Salt to taste
For tempering:
4 tsp vegetable oil
1 red chillies, finely chopped
1 tsp mustard seeds
1. Boil the rice with equal amounts of water until it is very well cooked and attains soft, porridge-like consistency. Let it cool down.
2. Chop ginger, green chillies and coriander leaves and mix together in a bowl. Mix in the yogurt. Keep the yogurt mixture aside. When the rice has cooled down, mix in the yogurt mixture. Add salt to taste.
3. For the tempering: just before serving, heat the oil and add red chillies and mustard seeds. Once they splutter, pour over the rice. This process is referred to as tempering in Indian cooking.
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