Perugannam (Curd Rice)
2 cups cooked rice
1 ½-2 cups thick curd (yogurt)
½ cup milk
salt to taste
½ cup fried peanuts
1 tablespoon finely chopped coriander leaves
Ingredients for the Seasoning
1 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon Bengal gram (yellow dal)
½ teaspoon split black gram (black dal)
1 dry red chile, broken into bits
1 green chile, finely chopped
1-inch piece of ginger, finely chopped
5 curry leaves
In a wok, heat oil and when the oil is very hot, add the mustard seeds. Once the mustard seeds start to crackle, add the rest of the spices and fry until they are golden brown. Be careful not to burn the spices. Add the thick curd to the wok and stir until it liquefies and mixes well with the spices. Put all the rice inside as well and mix thoroughly so that it is completely coated with the yogurt and spice mixture. Garnish with peanuts and coriander. Serve warm or cold with lime or mango pickle.