Yogurt Rice

Name: Yogurt Rice
Yield: serves 4 as a salad and many more as a topping for soups
Ingredients: 1 cup jasmine rice; 1 1/4 teaspoons salt; 1/4 cup cold milk; 1/2 cup plain yogurt (preferably the Greek or acidophilus variety), lightly beaten with a fork or whisk; 3–4 cherry tomatoes, quartered and lightly salted; 1/4 cup finely chopped cilantro; 2 teaspoons olive or canola oil; 1/4 teaspoon urad dal (use yellow split peas or lightly crushed raw peanuts as a substitute); 1/2 teaspoon whole brown mustard seeds; 2–3 dried hot red chilies; 10 or so fresh curry leaves (optional)

December 9, 2011

There are hundreds of versions of this salad-like dish that are eaten throughout South India and parts of western India as well. At its base is rice, the local starch and staple. (Think of the bread soups of Italy and the bread salads of the Middle East.) The rice is cooked so it is quite soft. Then yogurt, and sometimes a little milk as well, is added as well as any fruit (apple, grapes, pomegranate), raw vegetables (diced tomatoes, cucumbers), or lightly blanched vegetables (green beans, zucchini, peas) that one likes. The final step is what makes the salad completely Indian. A tiny amount of oil is heated and spices such as mustard seeds, curry leaves, and red chilies are thrown into it. Then the seasoned oil is poured over the rice salad to give it its pungency and reason for being. This cooling, soothing dish, somewhat like a risotto, makes a wonderful lunch. It is best served at room temperature, without being refrigerated. Other salads may be added to the meal.

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