Spicy Black Pepper curd rice (kali mirch ke dahi chawal)

Curd rice, flavoured with black pepper and garlic, is one of my childhood favourites and we used to call it Dahi Ghutti in my home. It is prepared in Anantapur and other places (in Andhra Pradesh), but mostly I have seen preparing in my home and my relations' houses. I still remember my childhood times, when we used to make long journeys in trains. We used to pack curd rice and lemon rice with chips and pickle, sometimes chapati or roti as it will not go stale soon. Curd rice will get sour if it is hot summer, so my mother used to add milk and little curd as it will take time for fermentation and it will not get sour. The combination of black pepper and garlic is actually enough for me. If the curd rice gets dry, add a little water and eat. We always try to avoid eating food, which is already cooked and cold and also thinking that what if there is no proper food available.

Curd rice (thayir sadam in Tamil, daddojanam in Telugu) is a big favourite among south Indians and also one of my comfort foods especially during summers. I enjoy this curd rice a lot and is a treat in summer because it is good for our body temperature and stomach. You can pack this for lunch box or for picnic or for journey, as it is eaten cold. It is very easy to cook. If it is hot summer and you are packing curd rice for journey or picnic, then add more milk and less curd, as it will form curd after few hours. If you add only curd and keep it for a longer time, it will make the curd sour. As I stay in London my curd never becomes sour even after few hours because of the cold weather, but still I use both curd and milk. Curd rice is best served with lime or mango pickle or potato crisps. Very simple but delicious to eat.

Preparation time: 10 mins

Cooking time: 10 mins

Cuisine: Andhra

Serves: 2 to 3

Spiciness: Medium

Ingredients

    For cooking rice

  • Rice (uncooked) – 1 cup
  • Water – 4 cups
  • Salt - as per taste
  • For curd

  • Curd – 2 cups
  • Water – 1/2 cup
  • Coarse paste

  • Garlic cloves (big, with skin) – 6 to 7
  • Black pepper corns – 2 tsp
  • Salt - as per taste

Method

  • Grind the black pepper corns and garlic cloves with little salt to a coarse paste. Keep it aside.
  • Cook the rice until it is very soft and mushy type (creamy texture). It should be like risotto rice or rice pudding or as per your liking. Allow to cool.
  • Mix curd, water and salt to taste in a bowl. Whisk lightly with a fork so that there are no lumps. Keep it aside.
  • Take a big bowl, add rice and curd. Mix well.
  • Add the ground paste to the rice and curd mixture. Mix well and make sure there are no lumps. Taste and adjust salt if needed. It can be served immediately or refrigerated to serve cold later.
  • It is creamy, smooth in texture, spicy and delicious to eat.
  • Serve with lime pickle or instant mango pickle or just plain potato crisps.

Notes

  • After refrigerating, if it becomes thick, add more curd and water or milk, as per your taste.
  • You can adjust the quantity of pepper corns and garlic cloves to your liking.
  • Add salt carefully, as rice and black pepper paste also has salt.

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