Simple Steps How To Prepare Homemade Yogurt Rice
Yogurt rice, also called Curd rice, is a dish originating from India. The word “curd” in Indian English refers to unsweetened probiotic yogurt. The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every South Indian meal.
In some areas, curd rice is served in a unique style where steamed rice is mixed with mild curd, salted, and then tempered with mustard seeds, curry leaves, dry chillies, and black gram.
Garnishing varies with region and ranges from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashews to grated raw mango and boondi.
It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.
It is gathered that Curd rice is often eaten accompanied by South Asian pickles.
In South Indian cuisine, curd rice is traditionally eaten at the end of lunch and dinner, as this helps ease the effects of spicy food consumed prior. It is also said to aid digestion and balance the effects of the warm climate.
How yogurt rice is made
1/2 cup uncooked medium-grain white rice (such as Bomba) or 2 cups cooked medium-grain white rice
1 1/2 cups water
1/2 cup plain whole-milk yogurt
1/4 cup whole milk
Kosher salt, to taste
2 tablespoons vegetable oil
2 teaspoons dried split white urad dal
1/2 teaspoon brown mustard seeds
2 small dried whole red chiles (such as chiles de árbol)
12 small fresh curry leaves (optional)
· Step 1
Place uncooked rice in a small colander. Rinse under cold water, using your fingers to move the rice around in colander, until water runs clear, about 1 minute. Drain well.
Transfer rice to a small saucepan, and add 1 1/2 cups water; bring to a boil over high. Stir once; cover and reduce heat to low. Gently simmer until water is absorbed, about 15 minutes.
Remove from heat; let stand, covered, 10 minutes. Spread rice evenly on a rimmed baking sheet; let cool to just slightly warmer than room temperature, about 20 minutes. If using cooked rice, skip step 1, and proceed to step 2.
· Step 2
Divide rice evenly between 2 shallow bowls. Add 1/4 cup yogurt and 2 tablespoons milk to each bowl; gently stir until combined. Stir in salt to taste, and set aside.
· Step 3
Heat oil in a small saucepan over medium until shimmering, about 3 minutes. Add urad dal and mustard seeds; cook, stirring constantly, 15 seconds (mixture will sizzle). Add chiles and, if using, curry leaves; cook, stirring constantly until dal turns light brown and curry leaves become almost translucent about 45 seconds. Immediately pour hot mixture (tadka) evenly over prepared yogurt rice.
Rice can be cooked up to 1 day ahead and stored in an airtight container in a refrigerator.
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