South Indian Yogurt Curry Food

CURD RICE

Steps:

• Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop, this may take 2 to 3 minutes. Add hing and urad daal. Cook for another minute as the daal turns golden brown. Turn the saute mode off and add green chilies, curry leaves and ginger. Stir for a minute and then take the tempering out in a bowl and reserve.
• Rinse and drain the rice. Add rice and water to the Instant Pot insert. Close the lid with pressure release valve to sealing. Press the rice button and allow 10 minutes natural pressure release.
• Open the Instant Pot and take the rice out in a serving bowl and allow the rice to cool down.
• Once the rice is luke warm, mash it with the back of a spatula and then stir in yogurt, water and salt. Mix well. Stir in the reserved tempering and mix well. Enjoy warm with your choice of topping.

SOUTH INDIAN YOGURT CURRY

Steps:

• 1. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the ginger, red chili peppers, and curry leaves. Cook, stirring, until golden, about 1 minute. Add the fenugreek and coriander seeds, all the dals, coconut, and asafoetida, and cook, stirring, about 1 minute. Let cool, transfer to a blender, and blend, adding some of the yogurt to facilitate blending, until smooth. Then add the rest of the yogurt, turmeric, and salt, and blend again until smooth.2. Transfer to a large nonstick wok or saucepan and cook, stirring constantly, over medium-high heat until it comes to a boil. Then reduce the hat to medium and cook, stirring, until the curry thickens a little and is smooth, about 5 minutes. Transfer to a serving dish.3. Heat the remaining 1 tablespoon of the oil in the saucepan you used in Step 1, and add the mustard and cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, quickly add the paprika, and transfer to the kadhi. Swirl lightly to mix, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.