Chef notes
The real name of this dish, which comes from India, is Thayir Choru, and it means, simply, yogurt rice or curd rice. I love this dish as much as I love my children and my husband.
Technique tip: The dals, curry leaves, pappadums and pickles are available at Indian markets, or online.
July 18, 2007: "Translating India, Sometimes Fluently," by Anne Mendelson. Recipe adapted from Grains, Greens, And Grated Coconuts, By Ammini Ramachandran.
Ingredients
- 4 cups cooked long-grain white rice, at room temperature
- 1½ cups plain whole-milk yogurt, drained overnight in the refrigerator in a cheesecloth-lined strainer set over a bowl
- salt
- 2 tablespoons vegetable oil
- 1 teaspoon brown or black mustard seeds
- 1½ teaspoons urad dal (split hulled black lentils)
- 1½ teaspoons chana dal (split hulled yellow peas)
- 2 tablespoons coarsely chopped raw cashews
- 3 fresh green Thai or serrano chiles (or 1 jalapeño pepper), thinly sliced
- 1 tablespoon grated fresh ginger
- 15-20 fresh curry leaves
- pappadums, for serving (optional)
- Indian pickles, for serving (optional)
Preparation
1.Combine the rice and yogurt in a bowl, mixing well, and season with salt to taste.
2.Heat the oil in a small skillet. Add the mustard seeds. When they sputter, add the urad dal, chana dal and cashews. When the dal and cashews turn golden-brown, turn the heat to low, add the chiles, ginger and curry leaves and stir-fry for 1 to 2 minutes.
3.Remove the spice blend from the heat and pour over the rice mixture. Mix well and adjust the seasoning if needed.
4.Serve at room temperature with, if desired, pappadums and/or Indian pickles.
