Curd Rice (South Indian Yoghurt Rice)

This dish is something I had to get used to; being married to a madrasi. There are many dishes which I had to learn in order to make for my husband.

What you'll need:

1 cup uncooked rice

2 tsps rye

2 dried red chili (or more if you desire)

1.5 cup yoghurt

4-5 curry leaves
1/2 tablespoon channa dal

1/2 tablespoon urad dal
Oil

Cook rice in medium size pot in two and half cups water. Add salt. Let it come to a boil. Meanwhile, in small sauce pan add a tablespoon of oil. Once heated, add in rye and let it crackle. Rye should look greyish in color. Throw in dried red chili, dals, and curry leaves. Take off heat and combine with rice. Let rice cook on low heat until done. Rice should be slightly mushy. When rice is a little cool, gently mix in yoghurt.

Fiery Tomatoe Chutney

To go along with the mutton biryani I made spicy tomatoe chutney. Hyderabadi biryani is not neccessarily spicy so many options for accompaniments are used like bhaghara bhaigan (spicy eggplant curry), or mirchi ka salaan (green chili curry).




This is my third entry to Mona's Hyderabadi Ramadan Food Festival.

This chutney can also be eaten with plain rice.

What you will need:

2 cups diced tomatoes (fresh or canned)

one medium onion chopped

1 tbsp ginger garlic paste

2 tsps rye seeds

5-6 curry leaves

1 medium green serrano chili chopped in thin strips

1 tsp chili powder

chopped cilantro (optional)

In a medium sauce pan add a tablespoon of oil and pour in rye seeds and curry leaves. Let the rye crackle and turn greyish. After add chopped onions and green chilis, let them turn golden brown, almost caramelized, then add ginger and garlic paste, chili powder, fry, then add tomatoes. Turn heat to medium and let tomatoes become mushy, and softened. Do not add water. Let it cook for 20 minutes. Garnish with chopped cilantro.