Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
South Indian Rice with Yogurt, Mustard Seeds and Curry Leaves
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.
|Greek yogurt, at room temperature|
|fresh curry leaves|
|neutral or olive oil|
|dried red bird’s eye chillies|
|sea salt flakes, to taste|
|shop-bought lime pickle, to serve|
From the book