Curd rice
This was something I was told about on my trip to Amma’s canteen in Manchester, which, by the way, has some of the best Indian food I’ve ever had, and not your ‘typical’ dishes either.
They told us all about differences between regions, and that they didn’t know what naan was before moving to England, as it was a dish typically eaten in different regions.
Take a trip to Amma’s - this isn’t on their menu, but ask them about it when you go - they’ll put you onto this much better than I ever could. True heroes.
About curd rice
It is commonly eaten by South Indians as part of a meal, and is commonly eaten in summer. It has been the ideal meal in summer, since yogurt is seen to be a natural coolant which lowers your body temperature.
It is made with cooked rice, yogurt, and tempered spices (spices which are cooked in a fat to enhance their flavour). It is necessary to use cooked then cooled rice, not leftover rice as it can contain harmful bacteria.
In summer, it is common to serve this with raw onion and cucumbers, as these reduce your body temperature. Tempering of the spices is more commonly used in winter seasons.
Recipe, serves 2;
THE CURD RICE
1/2 cup basmati rice
1/2 cup milk (I used soy)
1 cup water
1 tbsp butter
6 tbsp greek yogurt (ideally full fat)
Pinch sea salt
1/2 tsp grated ginger
Drop double cream or soy milk
THE TEMPERED OIL
100ml oil (vegetable or sunflower)
2 tsp mustard seeds
2 tbsp chilli flakes
20 curry leaves (fresh is recommended, but dried also works)
7-8g chopped coriander (sprigs included)
Method
Wash rice well in a sieve until the water that drains off is clear
Take the basmati rice, add to a saucepan or wok with the water and milk over medium heat
Once the rice bubbles, reduce heat to medium low and stir occasionally
Add your butter to the rice as it cooks and wait until melted
Once the rice has thickened until the texture of rice pudding, leave to cool
Add the greek yogurt when cool, then season with salt and taste.
To temper the oil, add the oil to a frying pan on a medium heat. When the oil is heated, add mustard seeds, dried red chilli flakes, curry leaves, and finely chopped coriander.
Leave the spices on medium low for a couple of minutes, until the curry leaves appear slightly translucent. Take off the heat and transfer to a small bowl.
Into the cooled rice, mix 1/2 tsp grated ginger, a splash of cream, and a bit more salt.
When ready to serve, reheat the rice in a small saucepan on a low heat - add more milk so it has a loose texture. Stir often until slightly reheated, make sure the rice remains loose, not too thick.
Put the rice into 4 bowls (or save some for later) pour over some of the tempered oil and serve with mango pickle (optional)
Notes + Variations:
You can use any nuts/ spices in the tempered oil - make it your own! Saffron may be a good addition too :P.
