Curd Rice (Yoghurt Rice)
Dahi Bhaat
Sunita Gupta
This is a South Indian dish that is served towards the end of a meal. South Indian meals are generally quite hot (chilli). This dish is served to cool the stomach down at the end. A hot pickle like a mango or lemon pickle may be served as an accompaniment for those who want it hot.Serves 2
Yoghurt is often called curd in India, hence the name ?curd rice?.
Ingredients
1 cup boiled rice
1 cup yoghurt/dahi/ yoghurt
Salt to taste
1/2 tsp. fresh ginger, peeled and finely chopped
1 green chilli, finely chopped
Tempering or Tarka
1 tsp. oil
1/3 tsp. mustard seeds
5-6 curry leaves
1/2 tsp. chana dal
1/2 tsp. urad dal
1 tbsp. skinless peanuts or cashew nuts
Optional additions
1 tbsp. finely chopped coriander leaves
2 tbsp. finely chopped cucumber.
Instructions
Mix yoghurt and rice together with a fork.
Add salt, ginger and green chilli and mix. Any optional extras should also be added here.
Transfer to a serving bowl.
Heat oil in a small pan or large ladle.
Add mustard seeds. When the seeds crackle, add both the dals and curry leaves. Stir with a small spoon until dals are light brown. Do not burn dals.
Add peanuts or Cashew nuts. Stir until lightly coloured brown.
Pour over the rice curd mixture and cover with a lid. This helps to infuse the flavours in.
Stir it in after a few minutes.
Keep in a fridge until served. It can also be served at room temperature.
