South Indian Rice and Yogurt Salad

This is one of my all time favorite salads. I had it ready for one of my first posts but somehow never found the right moment to publish it. When I made it this summer for a BBQ dinner, my friends loved it so much that I finally decided to share this recipe.

This rice and yogurt salad comes from the South Indian tradition and was invented to use old yogurt, which in India is usually home made. It is also an excellent idea to use any leftover basmati rice, which in my home I cook at least once a week.

I discovered it thanks to my neighbor who prepares it often when yogurts gets too tart. Once, after trying it, I asked for the recipe and since he was just making it that day, he offered to bring some for me. I could not have enough of it. Then when I was pregnant, not at all into cooking, and suffering lot from morning sickness, he made this dish often, leaving at the door. Nothing could have tasted better those days. Delicate rice, sour yogurt, and especially fresh ginger, which is known for soothing the stomach and nausea, were a prefect combination and this was a dish to dream of. Still, whenever some stomach problems occur, this salad is a good remedy and a dish I crave.

There are different variations of this salad but I am particularly sentimental about the simple version my neighbor makes. There is a very unique flavor in it coming from the fresh curry leaves. It is the only ingredient that might be more difficult to obtain, but worth trying, as this salad gets a very intense and unusual flavor thanks to carry leaves.

This salad can be eaten in room temperature but during a hot summer I like it cold, straight from fridge.

Rice and Yogurt Salad

Ingredients:
1 cup raw Basmati rice,
2 and 1/2 cups plain yogurt,
1 green chili pepper,
1 inch-long piece of fresh ginger, grated,
1 tbsp fresh coriander leaves, chopped,
2 tbsp vegetable oil,
1 tsp brown mustard seeds,
2 tbsp black lentil (urad dal),
1/2 tsp asafoetida powder,
a few curry leaves.

Preparation:
1. Cook, drain, and cool the rice, or use leftover rice.
2. Place the rice in a large bowl. Add grated ginger, chopped chili, coriander leaves and yogurt. Mix gently.
2. Heat the oil in a frying pan and add mustard seeds, dal, asafoetida powder, and curry leaves.
3. When the mustard leaves start to pop, add the mixture to the rice. Mix again. Let it stand for 20 minutes and serve in room temperature or let it chill before serving.

Basmati Rice with Coconut and Lime--Delicious Warm or Cold

It has been very quiet in my neighborhood, as it is only on holidays. There was not even much traffic on the black Friday, probably because nowadays you can buy everything on the Internet, without looking for a parking spot and waiting in long lines at the cashiers. People are not shopping for food, still finishing the remains of the recent feast, but I am already looking forward to trying something different than we ate in the past weeks. And I need to hurry up, as soon enough Christmas food aroma will overtake my kitchen.

Recently, while going through the pile of Metropolitan Home magazine, in search of a minimalistic garden furniture idea, I found a recipe that intrigued me right away. Did I tell already that I deplore terribly that this magazine has been discontinued? I loved not only the architecture and the interior ideas it proposed, but also the culinary recipes it featured on its pages once a month.

One of them, salmon in green sauce, has been in my repertoire for years and became my guests favorite salmon version--interesting in taste, easy, and elegant. Today's coconut rice is my new hit which came from Metropolitan Home. I made it already several times and tested on friends . So far, it was loved by everyone, including my picky kids and already a couple of friends asked me to share that recipe. Originally, it was supposed to be a salad, and I am sure it will be a wonderful summer meal, but these days I serve it warm as meat accompaniment.

Basmati Rice with Coconut and Lime

Ingredients:
2 cups basmati rice,
2 tbsp vegetable oil,
1 small onion diced,
2 garlic cloves minced,
2 tbsp grated ginger,
1tsp turmeric powder,
1 can (13-14 oz) unsweetened coconut milk,
1/2 cup unsalted roasted cashews chopped,
1 bunch spring onion, thinly sliced,
2 limes,
salt to taste.

Preparation:
1. Rinse rice well in cold water.
2. Heat the oil in a saucepan, adding onion, garlic, ginger, and cook until onion is soft.
3. Stir in turmeric and add rice. Saute for about 3 minutes.
4. Add the coconut milk, 2 1/2 cup water, and about 1 tsp of salt. (If you use a rice cooker, first transfer the rice mix to the cooker and then follow with coconut milk and water).
5. Bring rice to boiling, reduce heat, and simmer for about 20 minutes, or until all the liquid evaporates.
6. If you serve it warm, add cashews, spring onion, and peel and juice from one lime. Mix and serve decorated with lime wedges. If you serve it as a salad, cool down the rice and serve cold.