Weekends are for my food experiments. I usually try new recipes over the weekend. It was a bit different this time and we decided to dine out at our favorite Chinese restaurant "Old Chengdu" in china town. Both of us like spicy food and this restaurant offers the best chengdu/schezuan dishes. They cook with chilli oil and Sichuan peppers, we devoured our favorite super spicy chilli chicken and double cooked potatoes.
Wondering what am I talking about? This is supposed to be a curd rice recipe:) yes! I am coming to it..last thing first, the next day we had a burning stomach (no regrets!! as the aroma and taste of chengdu food still lingered on). And I had to resort to something humble that will heal the burn instantly. Our very own South Indian soul food Curd Rice came to our rescue. It takes a very few and humble ingredients to make this complete meal. It's also good for digestion, usually all the South Indian meals end with curd rice. You can simply eat plain rice and curd with a pinch of salt and also can make it a bit rich with fried cashews, raisins or fresh fruits with the mustard tempering. Here is my way of making this comfort food, inspired by my friend's mom's recipe.
Ingredients:
Left over/Fresh Rice: 2 Cups
Thick Curd: 1.5 cups
Milk: 1/4 cup
Salt to taste
Coriander Leaves: 2 tbsp
Pomegranate seeds : 1/2 cups
Oil:1 tbsp
Split black gram /urad dal : 1 tbsp
Mustard: 1 tsp
Chopped Curry Leaves: 1tbsp
Green chillies: 1-2
Raisins : 2 tbsp
Method:
1. Take rice in a bowl, make sure its cooled down if you are using fresh rice. Add curd, milk, salt, chopped coriander leaves and pomegranate seeds and mix well.
2. Heat oil in a tempering pan, add split black gram and then mustard seeds, when it splutters add chopped green chillies and curry leaves. Saute for 30 seconds. Then add in raisins, saute for a while and turn off the flame.
3. Mix this tempering to the rice and serve with the pickle of your choice.
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