Cold comfort for fiery fiends

South Indian curd rice is the cooling treat you need when all's not right

Answer this. What’s the point of all this self-styled, know-it-all banter and cooking if I can’t give a professional total hell from time to time?

So I take to any brief respites from my kitchen with great aplomb. Scanning the restaurant menu for dishes I would hesitate to cook at home. Ordering everything my heart desires. Protesting vehemently about discrepancies in the food/service/ambience.

My third dinner out this week and I was ready to exercise my self-bestowed rights. But just as I was about to tuck into the Beef and Foie Gras Gyoza’s at my friend’s chi chi new restaurant this week, my stomach gave up on me.

I was really looking forward to those dumplings. Instead, I was bundled into a black cab, while cursing poetic justice, and sent home.

Revenge is a dish best served cold they say. Now I had to soothe myself with a cooling treat from the quick Indian staple – the South Indian Curd Rice.

Back in India, this was standard lunch on blindingly hot summer days or when you didn’t feel quite right. Fresh, full of flavour and idiot proof – it’ll mend bruised pride and a raging inside in no time at all.

Feeds 1:

  • 100gm Basmati rice
  • 4-5 tbsp Natural low fat yogurt
  • 2 sprigs curry leaves
  • 1 tsp mustard seeds
  • 1 pinch asafoetida
  • 1 dry whole red chilli
  • 1 tsp oil
  • Salt to taste

Cook the rice according to the instructions on the pack. In a small pot, bring the oil to heat over a medium flame.

When it is hot, add the asafoetida. As it sizzles. add the mustard seeds and then the whole red chilli and curry leaves.

When the curry leaves stop crackling, mix in the rice, with some salt to taste. Leave aside for 10 minutes to cool for a bit and then stir in the yogurt.

Serve cool with a big spoon of mango pickle.


    This entry was posted on Thursday, July 17th, 2008 at 11:59 am and is filed under Highlights, Home Alone, Tv meals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.