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Veggie Table - Show #28

Curd (yogurt) Rice

• 2 cups (500 mL) -- Boiled/steamed basmati (or other) rice
• 1 cup (250 mL) -- Plain yogurt
• 1 tbsp (15 mL) -- Clarified butter
• ½ tsp (2 mL) -- Mustard seeds
• 1/3 cup (75 mL) -- Chopped onion
• 2 tsp (10 mL) -- Fresh green coriander
• 1 -- Whole dried red pepper
• ½ tsp (2 mL) -- Urad dal
• To taste... -- Chopped green chilies (start with one or two)
• Pinch? -- Asafetida (hing)

Heat the clarified butter and as it stops foaming, add mustard seeds and urad dal. Follow immediately with other ingredients - except rice, coriander and yogurt. Cook until "well done" (the onions will turn a rich medium brown in colour). Then add the coriander. Mix well. Blend rice and yogurt together and pour into the saucepan. Mix well again. This can be served warm or cold. HINT: Delicious with pappadums and mango and/or lime pickle.