THE COOLING PEARL SWELL
(Our Play on Curd Rice)
Ingredients: 300g Cooked Basmati rice (soft/mushy), 200g Greek yogurt, 50ml Milk, 0.5 tsp Salt, 2 tbsp Ghee, 1 tsp Mustard seeds, 1 tsp Urad dal, 8 Curry leaves, Pomegranate seeds, Fresh coriander...
Ingredients
- 300g Cooked Basmati rice (soft/mushy)
- 200g Greek yogurt
- 50ml Milk
- 0.5 tsp Salt
- 2 tbsp Ghee
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 8 Curry leaves
- Pomegranate seeds
- Fresh coriander
Cooking Method
- The Silk Mix the rice, yogurt, and milk until it forms a creamy, pearl-white swell; add salt to taste.
- The Temper Heat ghee and sizzle mustard seeds and urad dal until the seeds pop and the dal is golden.
- The Marriage Pour the hot temper over the rice; it should sizzle gently.
- The Final Flourish Top with pomegranate seeds and fresh coriander for a textured, raw finish.