South Indian Yogurt Curry Food

CURD RICE

Curd Rice image

Provided by Archana Mundhe

Time 45m

Number Of Ingredients 17

Ingredients

1 cup rice (sona masoori or other short grain white rice)
3¼ cup water
3 cups yogurt (full fat suggested )
½ cup water (to stir in along with yogurt )
2 teaspoon kosher salt (add more if required )
2 tablespoon oil
1 tablespoon mustard seeds
¼ teaspoon hing (optional)
1 tablespoon urad daal (optional)
1 to 2 green chilies chopped
1 to 2 teaspoons ginger (grated, optional)
10 curry leaves (chopped )
¼ cup cilantro chopped
1 cucumber diced
1 cup pomegranate seeds
1 carrot grated
1 cup grapes sliced

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.

Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 869 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

SOUTH INDIAN YOGURT CURRY

South Indian Yogurt Curry image

Number Of Ingredients 17

Ingredients

4 to 6 tablespoons vegetable oil
5 quarter-size slices peeled fresh ginger
2 dried red chili peppers, such as chile de arbol, with stems
12 to 15 fresh curry leaves
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1 tablespoon dried white urad beans (dhulli urad dal), sorte
1 tablespoon dried split pigeon peas (toor dal), sorted
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1/4 cup grated fresh or frozen coconut, or shredded unsweetened dried coconut
1/8 teaspoon ground asafoetida
3 cups nonfat plain yogurt, whisked until smooth
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon ground paprika

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.

Nutrition Facts : Nutritional Facts Serves

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