Try this simple yet delicious recipe of curd rice with a refreshing twist of mango and pomegranate salsa during lockdown.
Curd Rice is one of those comfort foods that enjoy regional variants and local versions all across the country. But this particular one promises the cooling South Indian version with a gourmet garnish of mango and pomegranate salsa.
CURD RICE WITH MANGO AND POMEGRANATE SALSA
Curd rice with mango and pomegranate salsa
Salt to taste
2gm mustard seed
1gm curry leaves fried
3 green chilli
5 red chilli whole
20gm fresh coriander
20gm asafetida (hing)
5gm chopped ginger
For mango and pomegranate salsa
200gm fresh mango
60gm fresh pomegranate seed
2gm fresh coriander
Salt to taste
A pinch of red chilli powder
A pinch of black pepper crushed
10ml olive oil
Take a thick bottom pan and boil the rice with milk and water. Let it overboil and then leave it to cool.
Whisk the yogurt. Add chopped ginger, chopped chilli, salt and chopped cucumber with skin, and asafetida (hing) water to the yogurt. Now add the boiled rice and mix well.
For tempering, take another pan, heat some oil and add mustard seeds to it. Let the seeds crackle. Then add curry leaves along with whole red chillies.
Garnish the curd rice with the tempering and salsa on top.
For the mango and pomegranate salsa, peel and cut small dices of mangoes and peel a fresh pomegranate. To the fruits, add a spoon of honey, salt, olive oil, fresh coriander, crushed pepper and red chilli powder.
Let it chill and serve on top of curd rice for a refreshing twist.