Wednesday, September 22, 2010

Yogurt rice - Perugu annam

This is a very popular dish in South India. No South Indian child will  grow up without Perugu annam.  It is like a staple food, my kids favourite too. Its a good eat during Summer season, to take off the heat.  My Mom used to pack this food, for anyone who is travelling far.  It used to be my lunch box favourite.  I Normally pour water in the food and leave it in the fridge overnight, so it will soak up nicely, and abosorb all the water. I add yogurt and season it, the next day,  So it gets that nice creamy texture when mixed.

Rice cooked - 1 cup
yogurt - 1/2 cup
mustard seeds , jeera - 1/4 tsp
Urad dal -1/2 tsp
Fresh curry leaves - 1 sprig
Red chillies - 2
Cashew nuts-few |(optional)
Coriander and grated carrot for garnishing
Salt to taste
Oil - 1 tbsp

Take the rice in a bowl, mix yogurt and salt, add water if necessary, and keep it ready.  In a seperate bowl , pour oil and add red chillies fry until it changes colour add mustard and jeera fry until it crackles. Add urad dal and then curry leaves and cashew nuts. Pour the seasoning on the rice and mix it. Garnish with carrots and  coriander.

Tip:  You can  also add sour cream to get that extra cream and richness.

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