South Indian Rice with Yogurt, Mustard Seeds and Curry Leaves

Name: South Indian Rice with Yogurt, Mustard Seeds and Curry Leaves
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

Rukmini Iyer’s South Indian Rice with Yogurt, Mustard Seeds & Curry Leaves

Introduction

This recipe for curd-rice is what every South Indian mother or grandmother would make for you if you were feeling under the weather – the cultural equivalent of chicken (or indeed Heinz tomato) soup. It’s the perfect foil for a rich, spicy lime pickle (shop-bought is fine, though my great-aunt Leela makes a fantastic homemade one). A really soothing rice dish – I craved it at university and kept a jar of lime pickle in my room on the off-chance that there’d be rice on the menu in halls.

Ingredients

basmati rice
water
Greek yogurt, at room temperature
warm milk
fresh curry leaves
chopped ginger
Storecupboard:
neutral or olive oil
mustard seeds
dried red bird’s eye chillies
asafoetida
sea salt flakes, to taste
shop-bought lime pickle, to serve

Preview

This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

India Express

Rukmini Iyer

India Express: Simple and Delicious Recipes for Every Day

75 recipes inspired by the vibrant flavours of South India and Bengal

Speedy and fuss-free recipes for maximum flavour in return for minimum effort

Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts

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