How do you serve/make this indian dish?

Question

i am doing a potluck thurs at work... i have heard that plain yogurt and rice is a fine meal (don't know the formal name) ----- so i figured i would make it, despite never eating it!

i have white rice, plain yogurt and some curry powder --- what am i missing? should i mix them together, if so should it be soupy? or kinda chunky? i thank you in advance!

Answer 1

the name is curd rice  ..

cook rice ..

beat curd add curry powder n grated cucumber n salt .. n mix well with rice ..

its ready to eat :)

Answer 2

You are thinking of "curd rice."

Curd rice is a South Indian staple food. Nothing fancy, and makes a great side to the super spicy curries of the region. Because the curd or yogurt does great to kill the heat of the chilies.

You'll need alot more than just typical curry powder. Which isn't even used. You have to find Curry leaves. Nothing else will substitute. Curry powder is a mixture of finely ground spices such as peppercorn, cardamom, nutmeg, turmeric.. Each of these have zero place in curd rice.

I doubt that curd rice is a good idea for a potlock unless you are serving something alongside of it. Its like bringing bread without the peanut butter and jam.

But...if you are bent on making it, you will have to go to your local Indian store to buy a few ingredients.

To make really good curd rice:

1 cup of rice cooked soft, also make sure to break the grain after cooking using your hands.

-Strain off all the water, and add about a cup of whole milk and allow it to sit in the rice a few hours to be absorbed.

for the tadka: (the tasty part)

-2 tbl ghee, or oil, not olive oil, but peanut, or safflower.

-add 1 tsp mustard seeds, to the oil, allow it to sputter

-then add 1/2 tsp cumin seeds

-big pinch of asafoetida, or hing

-1 tbl chana dal, cooked in the oil until the edges of the lentil turns brown

-1 fresh sprig of curry leaves removed from the stem. (should be about 10 leaves) ESSENTIAL!!

-1 tsp freshly grated ginger fried briefly about 30 seconds.

remove all from the heat, and dump it into the rice/milk--the milk will be all absorbed by now

add 1/4 cup chopped cilantro to the mixture and finely two cups of whole milk yogurt. and salt to taste.

Answer 3

You have white rice, plain (thick yoghurt, hopefully), you could make '''curd rice'' or better known as ''thairu shaddyam''.....all you have to do is,

chop some chillies,

chop some coriander leaves,

chop some ginger (very little)

mix well, the (cooked) rice with the yoghurt (a cup of cooked rice with a cup of yoghurt - to a pasty consistency) and salt, and then mix a quarter of the coriander leaves with this..mix well together with a fork or spoon..and keep aside for 15 minutes so that the salt and yoghurt catches on to the rice.....

heat a bit of coconut oil, or olive oil (if u are health concious)

to the heated oil, add a teaspoon of mustard seed and once theh seeds pop, add the chopped chillies, coriander leaves and ginger (roast in the oil)...once you get the aroma...add in the mixture of rice with yoghurt....blend well....

stop the fire so that the yoghurt does not ''curdle''..mix well ..and garnish with curry leaves ..or coriander leaves.....

thats all u can do....with plain yoghurt and rice...curry powder...save it for another day...

good luck

Answer 4

Great idea!

People love the colorful variation of curd rice or ''thairu shaddyam'' that I bring to both Indian and American Functions!  

   Mine is bright yellow with colorful mixed veggies in addition to the yogurt.

Follow the Five Easy Steps below:

1. Cook a long grain white rice, making 4-6 cups, let it cool a bit then fry it lightly as below:

2.  Heat ~1/8 c. vege oil in a large fry pan,

3.  Add 1/2 tsp black mustard seeds, let pop (cover quickly and briefly) then add 1/4 tsp ground red pepper, 1/2 tsp ground turmeric, 1/2 tsp salt, (season to taste) Stir around,

4.  Add the cooked rice and 1/2 cup frozen (thawed) mixed vegetables and stir mashing the rice mixture so ALL the grains are yellow, I use a wooden rice paddle to stir it,

5. Stir in a cup of plain yogurt at the end of cooking

Indians and Americans love this version of an Indian dish!

   It goes well with soups, veggie dishes, salads and more.

It's not only a party hit, it's a staple for using left over rice, and a dish that everybody loves!

Enjoy!!!

Answer 5

Plain yogurt and rice is often eaten by Indians. But, the yogurt is usually very high quality yogurt made at home. It is full fat yogurt, usually. But, the yogurt is more an accompaniment, not usually the whole dish. Yogurt cools down the spices when the food is very spicy hot. And, the curry powder would not be used. Indian food does not really use curry powder. Indian cooks will use a variety of whole and powdered spices that they blend for each individual dish.  I sometimes serve yogurt with the meal, and we each have a few spoons mixed in with our rice at the end of the meal.

But, you can try bringing something else that is still easy. With a good, full fat yogurt (such as StonyField Farms Plain), add some chopped or grated cucumber, a bit of grated or finely chopped onion, chopped cilantro, perhaps some chopped tomato...then season with a bit of salt, a bit of sugar, and a dash of ground cumin. Add a minced chili if you want to spice it up. This makes a nice raita, which is a lovely accompaniment to any spicier meal that is served with rice. It would be a nice addition to a potluck. (You can also google raita to find LOTS of recipes.)