December 30, 2010

Seasoned yogurt rice w/pomegranate

This is another all time South Indian classic. When my family has eaten a lot of spicy food during the week, and craves something cooling and quick, this is the first thing that comes to mind. It is also a great way to do something with that day old rice.  
What I used: Serves 4
2 cups day old cooked rice (If the rice is too dry, sprinkle a little water and soften it in the microwave or cooker. It’s best if the rice is soft and mushy)
2 cups plain yogurt (buttermilk or low-fat yogurt will give you a lighter dish)
2-4 green chilies slit (If you are not a spice fan, omit this)
2 tsp fresh chopped cilantro
1 tsp chopped curry leaves
¼ cup fresh pomegranate arils
¼ tsp jeera/cumin seeds
¼ tsp mustard seeds
½ tsp kadale bele (yellow split lentils)
½ tsp uddina bele (split blackgram)
¼ tsp hing/asafetida powder
Salt to taste

Mix the rice, salt and yogurt together in a serving bowl. Refrigerate.

Use a small saucepan for the tempering. Add ghee; on medium heat, add the mustard and cumin seeds, when the splattering subsides, toss the dhals and sauté till they turn slightly brown. 

Add the green chillies and curry leaves. Cover for a minute. Add hing powder. Turn off the heat and put the tempering into the rice mixture.  Add chopped cilantro and pomegranate arils. Stir all of it together gently. Serve chilled or as is. Enjoy!