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A very good, refreshing thing to eat when it is hot is a popular Indian picnic dish called, oh-so-romantically, "curd rice." It is the bastard child of rice and raita, and has emergent delicous properties of its own. The recipe below is more precise than anything I actually did in the kitchen, but I thought it would help to give you a general sense of the proportions. Feel free to be freewheeling with this. You can mix it up, leaving out the cucumber (though it's awfully good) or the cumin, adding parsley or cilantro, including some hot pepper flakes in the oil mixture. Scale up or down, too; there's no need to be overly rigorous about it.
Mix together:
2 cups each cooked rice and yogurt
Chopped cucumber
Grated carrot, if you like
Salt
In a very small pan or a metal ladle, heat:
1-2 Tbs ghee or olive oil
1 Tbs brown mustard seeds
1-2 tsp cumin seeds
1-2 tsp coriander seeds
a fat pinch of tumeric
Swirl gently until the mustard seeds start to pop.
Pour the seasonings and oil over the rice mixture. Mix thoroughly. Chill.
Posted by redfox at July 09, 2004 07:52 PM (recipes) | Comments (1)
Comments
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A more accurate version of the curd rice, which is made t home, generally comfort food.
Mix in a a little milk and water with the curd and then mix with the rice.
Do away with the carrots and cucumber. And for the garnishing:
Chillies slit lenghtwise
Mustard seeds
What we call Urad dal(skinned) and channa dal(also skinned)
Curry leaves
dried red chillies
asofoetida
Heat some oil in a pan, add chillies,red chillies, urad dal and channa dal. Once both the dals are almost golden brown, add the curry leaves till crisp and dark green. lastly add a sprinkling on asofoetida.
Posted by suha at April 13, 2005 02:03 PMGarnish the curd rice with it.
Tastes absolutely heavenly:))
Also, sorry to be mentioning it, but you forgot salt in the recipe.