Yoghurt Curried Rice (Dahi Bhat)

Serves 3 

1 cup yoghurt

9 oz boiled rice, may be used from leftovers

2 tbsps groundnut oil

Single-fry masala

1 tbsp Mustard seed

Follow-up masala

10 curry leaves

2 green chillies, chopped

1 tbsp onions, finely chopped

1 tsp green coriander, scissor-cut

1 tsp salt, to taste

Take a wok or a deep frying pan, add oil and heat until it starts smoking.  Add the singe-fry masala, and as soon as it splutters (after about 30 secods), add the follow-up masala.  Stir fry for 2-3 minutes.    Add the rice and turn off the heat and mix well.  Whisk the yoghurt in a blender for about 10 seconds and transfer to a glass serving bowl.   Add the rice to the masalas.  Mix and chill.

This is a meal in itself. 

Note: In the singe-fry masala, cumin whole (zeera) and chopped dry red chillies may be added for a better flavour.