Sunday, November 6, 2016
500 gms Raw rice
2 "- ginger finely minced
4 - 5 cups (yogurt ) -Fresh thick curd beaten till smooth
Milk - boiled and luke warm, as required
4 tbsps Fresh coriander leaves, finely chopped
3 tsps mustard - soak in 2-3 tbsps water for 10 mins
15 Cashewnuts broken into small pieces and roast in a tsp of ghee till golden
Salt to taste
4 Green chilies slit length wise
4 tsps -Oil
4 springs Curry leaves
1 tsp -Mustard seeds
2 tsp -Split black gram dal
4 Dry red chili tear and de-seed
1 tsp Asafoetida - 1/2 tsp (inguva/hing)
Cook the raw rice till very soft and mushy.
When the rice is warm, use a ladle to lightly mash the rice,add 1 1/2 cup warm milk and salt and mix well and allow the rice to come to room temperature.
Place the soaked mustard seeds in a mortar pestle and make a coarse past
Add the coarsely ground mustard paste and the thick curd to the cooled, cooked rice and mix well.
Heat oil in a pan, add mustard seeds and allow them to splutter.
Add the black gram dal and allow it to turn red,add the ginger, green chilies, and curry leaves, add asafoetida and 3 tbsps of chopped coriander leaves and mix well. Turn off heat.
Add this tempering to the curd rice and mix. Adjust salt and If the consistency of the curd rice consistency is too thick, add a few tbsps of boiled and cooled milk or water and mix.
Garnish with remaining coriander leaves and roasted cashew nuts. Serve chilled or at room temperature with pickle and chips.