Curd rice - something to relish on a warm summer's day

While Indian food is popular for its flavours, heat and warm spices, there are quite some recipes that serve as cooling agents on a warm summer's evening. The weather has been remarkable the last couple of days in Netherlands, and we have been enjoying everything seasonal, from crunchy fresh salads, to vegan burgers, to a bucket of ice cream 😛 The other evening we had the most appropriate recipe on a warm afternoon by our balcony - curd rice. Curd rice to me was something I was first introduced to, when we moved down South through our migratory trail in India. It was Port Blair, and Nagraj Uncle made some curd rice for us. It was simple, delicious, and everything we wanted on a tropical day. The recipe has ever since stayed with our family as something we relish quite frequently.

I hope later this year I'm able to go back to Port Blair with Jeroen to revisit the past, and get to see the place that has been the most memorable for me after over a decade. I think Rotterdam is amazing, but Port Blair was special. We lived by the seaside and I had gotten used to sleeping with the sound of the ocean, walking along the beach and spotting cute and colorful kind of fishes, and consuming the most fresh seafood ever! We had a nice lemon tree downstairs and consumed fresh king coconut water regularly. Coming back to the cities wasn't easy after Port Blair, but I'm happy we did that then to enjoy where we live now.

Bon apetit!

Serves - 2

Time to prepare - 10 minutes

Time to cook - 20 minutes

Ingredients

1. 1 cup Basmati rice
2. 1 cups Greek yogurt/curd
3. 1 Small red onion, sliced
4. 2 tsp Finely chopped ginger
5. 1 tsp Black mustard seeds
6. 1 tsp Cumin seeds
7. 1/2 tsp Fennel seeds
8. 1/2 tsp Fenugreek seeds
9. 10-12 Curry leaves
10. 2 Dry red chillies
11. 4-5 tsp Cooking oil
12. 2 cups Water
13. Coriander leaves to garnish
14. Salt to taste

Method

1. Cook the cleaned basmati rice with the water. Drain and wash with cold water and set aside.
2. Heat some oil in a skillet, and add all the ingredients for tempering (5-10).
3. Add the onion and ginger after the seeds start crackling. Stir until the onions turn light golden brown.
4. In a bowl, mix the rice, yogurt and tempering.
5. Serve with some salad and pickle by the side. Bon apetit!