Indian Harvest by Vikas Khanna

Author:Vikas Khanna
Language: eng
Format: epub
ISBN: 9781632862013
Publisher: Bloomsbury Publishing
Published: 2015-11-05T16:00:00+00:00

Moilee Rice

Tamarind Leaf Curd Rice

Yogurt rice is a simple comfort food made delicious with a tempering of mustard seeds and curry leaves. Tamarind leaves add a nice sour flavor to the recipe. This dish tastes even better when served with a pickle of your choice.

SERVES 4

1 cup short grain rice, washed and soaked for 20 minutes

Salt to taste

3 cups plain yogurt, whisked until smooth

½ cup whole milk

1 tablespoon clarified butter

¼ teaspoon asafoetida

1 teaspoon mustard seeds

1 teaspoon cumin seeds

8 to 10 fresh curry leaves

1 sprig fresh tamarind leaves

3 to 4 sambar chilies or dried red chilies

Drain the rice and combine with the salt and 2 cups of water in a saucepan over medium heat. Cook the mixture, stirring occasionally until all the moisture is absorbed and the rice is tender, about 15 minutes. Fluff the rice with a fork and cool slightly.

Combine the cooked rice in a large mixing bowl with the yogurt and milk and mix very well, adding some more salt if required.

Heat the clarified butter in a small frying pan over medium heat and add the remaining ingredients. When the spices crackle and the curry leaves turn crisp, pour the mixture over the rice and mix well.

Serve warm.

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