South Indian Curd Rice with Pickle and Papad

Ingredients

• 1 cupcooked white rice
• 0.75 cupplain yogurt (curd)
• 2 tbspmilk
• 1 tspcoconut oil
• 0.5 tspmustard seeds
• 1 piecedried red chilli
• 8 piececurry leaves
• 1 piecegreen chilli
• 0.5 tspginger
• 1 pinchasafoetida (hing)
• 0.25 tspsalt
• 1 tbsppomegranate seeds
• 1 tbspfresh coriander
• 1 tspmango pickle (aam ka achaar)
• 1 piecepapad (urad dal papad)

Method

1. 1

   In a bowl, combine the cooked rice with the yogurt and milk, mashing gently so the rice is well coated and creamy. Season with salt and set aside.

2. 2

   Finely grate the ginger and finely chop the green chilli. Set both aside near the stove.

3. 3

   Heat coconut oil in a small pan over medium-high heat. Add the mustard seeds and dried red chilli and wait until the mustard seeds begin to pop.

4. 4

   Add the curry leaves, green chilli, grated ginger, and a pinch of asafoetida. Stir for 30 seconds until fragrant, then immediately pour the entire tempering over the curd rice.

5. 5

   Mix the tempering through the curd rice gently. Garnish with pomegranate seeds and roughly chopped fresh coriander.

6. 6

   Hold the papad directly over a gas flame using tongs, turning every few seconds until it blisters and crisps all over — this takes about 30–40 seconds. Alternatively, microwave on high for 45 seconds.

7. 7

   Serve the curd rice in a bowl alongside the mango pickle and the roasted papad.