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Curd rice

Reza Mahammad from Coconut Coast
Light and cooling, this soothing yogurt dish makes a simple snack and is a favourite Keralan pick-me-up

Curd rice

Method

1. Boil the washed rice in the water until soft and quite mushy. Leave to cool before mixing it with the yogurt.

2. Heat the oil in a small frying pan and toss in the mustard seeds. Cook for about 30 seconds until they give off a lovely warm nutty whiff. Add the white lentils, if using, to the pan and sprinkle in the curry leaves, red chillies, ginger, chopped green chillies and asafoetida if using.

3. Tip this hot spice mixture into the yogurt-rice, stir to mix and serve chilled.

Cooks Notes:
Urad lentils can be bought from health food shops and Asian grocers. Asafoetida has a pungent aroma, it's best to add only a tiny pinch when cooking with it.

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Serves: 4

Prep: 5 min
Cook: 20 min

Ingredients
300g rice
750ml water
250ml natural low-fat yogurt
3 tbsp coconut or vegetable oil
1 tsp Mustard seeds
2 tsp split white urad lentils, optional
15 curry leaves
4 dried red chillies
3cm piece of fresh root ginger, finely chopped
2 green chillies, chopped
pinch of Asafoetida, optional