Curd Rice(South Indian Yogurt and Rice

This has been and would be the staple food carried by South Indians on long journeys and relished immensely!

Preparation Time – 15 minutes

Makes – 3 servings

Ingredients:

2 cups boiled/steamed basmati rice

1 tsp salt

1 cup yogurt

For the tempering:

1 tbsp sesame oil/refined oil

2 tsp mustard seeds(rai)

2 dried red chilies

1 tsp asafoetida

1 inch piece ginger-chopped

1 green chili finely minced

8-10 fresh/dried curry leaves

Method

In a mixing bowl combine rice,salt and yogurt very gently ensuring the grains do not break.

Heat sesame oil in a tadka kadai and add mustard seeds and dried red chilies.Wait till the seeds pop,add asafoetida and ginger and green chilies.Fry till the green chilies turn whitish.Add curry leaves and fry for 2 seconds.Pour this over the rice and mix again to amalgamate everything nicely.Serve as it is or with Papads,Curd Chilies as I used above or assorted chips!

If you do not want too much of chilies then you can omit the green chilies.My family is very fond of the fried green chilies so I need to include them.