Large asian indian comfort food or curd rice recipe

Asian Indian Comfort Food, or Curd Rice

This is the most unlikely comfort food I have ever eaten, and by far my favorite. It's known for its calming, soothing taste served at room temperature. The ingredients may bely the actual comfort this food gives...though perhaps it suits certain people, too! You just have to try it.

Yield: Enough to feed me for a few days - although it can be shared if you have the right company!

Featured Ingredients

Yellow mustard seeds, Brassica alba, are commonly used in European and American cooking. This is the type called for in most pickling and... Size Options
$3.49 Glass jar, 1/2 cup (wt. 3 oz)
Curry leaves have a light, slightly nutty and grassy flavor, used in many South Indian curries and vegetable dishes. We dry these... Size Options
$3.49 Resealable bag, 0.25 ounce
This pure white granulated salt come from one of the oldest salt-producing regions of the Mediterranean, in the South of France. The... Size Options
$7.49 coarse
Great for adding to Szechwan and Hunan style cuisine, these little peppers can be thrown right into a stir fry. Size Options
$5.49 Resealable bag, 4 ounce

Asian Indian Comfort Food, or Curd Rice Recipe

Ingredients
Preparation Instructions

Rinse rice and keep covered in 2 inches of water for 30 minutes.

Put 1 cup of plain yogurt in a bowl, add 3/4 teaspoon salt, and whisk until smooth and creamy.

Bring 12 cups water to boil, add rice and bring to boil again. Boil vigorously for 12 minutes. Drain and put this in a big bowl. Add yogurt while the rice is still hot and mix gently.

While the rice is boiling, mince up little green chili (discard the seeds) and mince up the cube of ginger.

Heat the oil in a pan. Throw in the black mustard seeds. When seeds begin to "pop," add the teaspoon of urad dal. When the dal turns reddish, add the curry leaves and 2 dried red chiles. When the red chiles turn dark, lift pan and pour all over the bowl of cooked rice-yogurt mixture. Sprinkle the fresh chopped cilantro (optional), minced green chili, and ginger over all and gently mix. Serve at room temperature and add salt to personal preference.

Chill the leftovers, which are splendid.

Yield: Enough to feed me for a few days - although it can be shared if you have the right company!
Helpful Hints

Yum. The urad dal and curry leaves are subtle but splendid flavors. I have left out the cilantro with no major upset, but leaving out the others seems like it would make for a marked imbalance in the final flavor.

Editor's note: Indian markets and cookbooks often called cilantro "fresh coriander". They come from the same plant. Cilantro is the herb leaves, and coriander is the seed.

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

4 Comments

Taniya sharma

Sage Exchange is actually an offer interface that seamless incorporate your information with Sage 100 and then with the cope platform. It is an extensive Payment Cards Industry (PCI)-complaint cope platform.
http://www.accountingpre.com/phone-number/sage/

Rating:
Taniya sharma

The Rate up Mobile App is a no cost individual fund system for returning administration. It causes you to settle on an exceptionally savvy choice paying little respect to where you might be at any time.
http://www.accountingpre.com/phone-number/quicken/

Rating:
Taniya sharma

Check your laptop or laptop or computer has been linked effectively to the server. If it is linked well then you need to fix the system information file by following these steps

http://www.accountingpre.com/phone-number/quickbooks/

Rating:
Lizzie M

This is the most surprising, fabulous comfort food! the flavors really enhance each other surprisingly, nothing is too harsh (maybe the fresh ginger sometimes), and it settles me like NO other food, not even comfort foods I grew up with. hurrah for curd rice!

Rating: