Now I hate hate, hate waste. I will go out of my way to make a meal stretch more ways than Silly Putty on a July day. What's not eaten gets recycled and composted. Also I try to cook only the amount of stuff that I know will get eaten, one day or another. But sometimes no matter how careful you are, you just get rice, rice and more rice. There's nothing to be done, and that's where this recipe comes in, the makeover for tired rice.
Rice, meet Rice Curd, the solution to leftover, neglected, lonely old rice. This cold salad can be made in just a few minutes, and for pennies. It works with Indian food and also goes fabulously with any Potluck bringalong, or back yard Summer time event. You'll never toss it again.
Indian Rice Salad
Here's what to do:
Take 1 cup of cooked rice. In this case I used the leftover rice from the Coorgi Roti I'd made earlier. The Coorgi Roti demands soft, freshly made, fluffy rice, the Rice Curd is not so particular. In fact it actually helps if your rice has been hanging around for a few hours.
1 cup of plain yogurt
Add some salt to taste.
Now for the chaunk or tempering:
In a small pan heat 2 Tbs of vegetable oil.
When the oil is hot toss in:
1 tsp of mustard seeds
3 dried red chilies
5 curry leaves (if you have them)
When the mustard seeds start to pop and the chilies darken, you are done.
Pour the oil and spices into the rice and yogurt mixture.
Give it all a stir and sprinkle a few chopped cilantro leaves across the top.
Coming up next. I take a challenge to turn a Bastille Day Lunch in an Indian direction. Follow along on Twitter @kathygori