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Curd Rice

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Rod Franklin View Drop Down
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    Posted: 24 January 2013 at 09:12
Curd rice is Indian comfort food. From what I've found on the internet it is very commonly made and enjoyed. I encountered it in an Indian restaurant many years ago and ordered it regularly. It is normally served with a kind of preserved citrus that is very salty and sour.

1 1/2 cups rice. I use Hom Mali because that's what I have around all the time.
3 cups water.
1/2 tsp salt
1 tbsp chopped green chile. Jalapeno is fine.
2 tbsp cilantro. 10 sprigs, stems and all, chopped finely.
2 cups or more, plain full fat yogurt.
1/4 cup of heavy cream or sour cream.

These are the ingredients for basic curd rice and it's good, but the addition of the following makes it much better.

1/4 cup of ghee
Red chile. Knock yourself out. Your call.
1 tbsp black mustard seeds
1 tsp cumin seeds
1/4 tsp hing powder. Asafoetida is the Latin name. A common Indian spice.
2 tbsp fresh ginger. Chopped very fine.
24 curry leaves. Another common Indian thing.

Cook the rice and water. Notice this uses a 1:2 rice to water ratio which is real wet. That's deliberate. You could even make it wetter.
Add the rest of the first group of ingredients and mix it well. Check it for salt and taste it and see how you like it.
In another small frying pan heat the ghee over medium low heat. Add the ginger and red chile if using fresh. Cook for a minute.
Add the mustard seeds and cumin seeds and curry leaves and cook for another minute. You should hear the seeds pop a little bit.
Add the hing powder and red chile if using dry. Stir it in good.
Pour this spice mixture into the rice mixture and mix it well.

Serve it immediately. With Naan or Roti and what's called lemon pickle. Is good!

Lemon pickle is really salted limes and this can be found in jars at Indian markets or you can make it at home. More unusual ingredients to find though if you do try it at home. Curd rice can be served cold, but personally, I do not like it near as well as when it is freshly made.


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