Thair Chaadam

April 4th, 2010

South Indian Yogurt Rice

4 Cups Overcooked Rice (Cooked until it is soggy)

1 Cup Plain Yogurt

1 Tsp. Mustard Seed

2 Cayenne Peppers, dried (or 1 Tsp. Crushed red pepper)

1 Tsp. Black Gram Lentils (available in Indian and Thai grocery stores, goes by the name of Urad Daal)

1 Jalapeno, chopped fine

10-12 Curry leaves, fresh or dried

1 Tbs. Cooking Oil

1 Tsp. Salt (or to taste)

Beat the Rice with a spoon, and set it aside. Whip the yogurt with salt, and set it aside. Heat the oil; add the mustard seed, lentils, and cayenne peppers. When these start to change color and splatter, add the curry leaves and the green chilies. Fry for one minute and then take it off the heat and mix in the yogurt. Mix in the rice and then let it sit for about one hour before serving.

This is a tasty rice dish from south India. It goes very well with spicy hot and dry curries and meat preparations. This dish will also help cool you off on bone melting hot days. Curry Leaves are available fresh or dry at Asian and Indian grocery stores.

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