Take comfort food to the next level with this wonderful curd (yogurt) rice that's brimming with the goodness of cucumber, pomegranate arils, fresh ginger and an aromatic tempering of various herbs and spices.
1CupCucumberGrated. Don't peel the skin if organic. Other options are grated carrots, peas, edamame
1TablespoonGingerGrated or juiced
1/2CupPomegranate ArilsOther options are pineapple, mango, grapes
Tempering
1TeaspoonCoconut Oil
1/2TeaspoonMustard Seeds
1/8TeaspoonAsafoetida (Hing)Add a tad more if you love Hing
2Curry LeavesFronds
2Green Chili PepperOr to taste. Chopped fine
1Dry Red ChiliOr to taste
Instructions
Soak rice in water for 2-3 hours after washing thoroughly. Drain the water. If you are using brown rice, add 3.5 cups of filtered water to 1 cup of rice. White rice will need 2.5 cups of filtered water for 1 cup of rice. Add salt and coconut oil.
Cook rice using any preferred method. I use a Rice Cooker. Rice needs to be a little mushy for curd rice.
Remove from rice cooker.
Mash the rice with a potato masher. The next step is purely optional: cover and place the rice in the refrigerator for 8 hours. This will reduce the starch from the rice. Read the science behind it here.
When ready to eat, add yogurt (preferably homemade yogurt). Mix in thoroughly.
Add grated cucumber.
Add grated fresh ginger or ginger juice. Mix well.
Tempering
Heat oil in a small pan. Add mustard seeds and asafetida (hing).
After the mustard seeds splutter, add green chili, dry red chili, curry leaves and allow them to wilt for 30 seconds on medium heat.
Pour the tempering over the curd/yogurt rice. Mix well.
Curd rice congeals quickly since the rice absorbs the curd. To prevent this from happening, and if you don't plan to consume it right after making it, stick several ice cubes into the yogurt rice. The ice cubes will melt slowly and will keep the rice both moist and cool.
Other vegetables that will work well besides cucumber are grated carrots, peas and edamame.
Fruits that are well-suited for this recipe are pomegranates, red/green/black grapes, pineapple or ripe mango. In fact, tiny pieces of raw mango may also taste swell!