Yogurt, Mango and More—Our Favourite Summer Recipes!

NOORIN’S TEMPERED CURD RICE

Prep time: 5 mins

Cooking time: 30 mins (if the rice is not cooked) / 15 mins if using cooked rice

Serves: 2

Ingredients:

½ cup rice (uncooked)
1 ½ cup water
1 ½ cup yogurt
Salt as needed

Vegetables:
1 finely chopped carrot
1 finely chopped cucumber
1 tbsp finely chopped coriander leaves
1 tsp finely chopped ginger

Tempering:
1 tsp oil (preferable to use coconut or olive oil)
½ tsp mustard seeds
1 tsp urad dal (black gram dal)
1 dry red chili
1 stem curry leaves (8-10 leaves)
A pinch of hing (optional)
1 sliced green chili
Pomegranate seeds for garnish

Method:

Rinse and soak the rice for 10 mins before cooking in salted water. Cook the rice till it fluffs up. Mash the rice if you prefer it mushy.

Cool the rice before adding the yogurt to avoid it from curdling. Once the rice has cooled, combine the yogurt and vegetables in the rice. Taste to see if more salt is needed.

For the tempering: heat oil in a pan, add the mustard seeds. When seeds begin to splatter, add dry red chili and urad dal and fry till dal turns golden. Then add the green chili and curry leaves. Fry till the leaves crisp and then turn it off.

Pour the tempering into the curd rice and mix well. Garnish with pomegranate seeds.

Preferable to consume at room temperature but it also tastes great after refrigerating it for a while.

NAHLA’S FASOOLIYA