Name: Curried Rice with Yogurt
Cook time: 30 min
Total time: 1 1/2 hr (includes soaking)
Yield: Makes 6 side-dish servings
Ingredients: 6 tablespoons finely grated unsweetened coconut (dried); 3 cups water; 1 1/2 cups basmati rice; 1/4 cup diced (1/4 inch) peeled cored seedless cucumber (usually plastic-wrapped); 1 (2-inch) fresh hot green chile such as Thai or serrano, slit in half lengthwise, leaving stem end intact; 1 to 1 1/2 teaspoons mildly hot red Indian chile powder; 1 teaspoon ground turmeric; 1/4 teaspoon ground cumin; 1 1/2 cups whole-milk plain yogurt, whisked until smooth; 2 tablespoons coconut or canola oil; 1 1/2 teaspoons black mustard seeds; 1 teaspoon fenugreek seeds; 12 fresh curry leaves; 1 (3-inch) dried hot red Indian chile; a 12- to 14-inch wok

Pulissery

This is the ultimate Keralan rice dish — sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

Cooks' note:

Coconut can be reconstituted 1 day ahead and chilled, covered.

Recipe notes

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