Perugu Annam (Andhra Curd Rice with Ginger and Green Chilli)
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Ingredients
- 300 g basmati rice
- 400 ml natural yoghurt
- 100 ml whole milk
- 10 g fresh ginger, grated
- 2 green chillies
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 404 kcal
- Protein
- 13 g
- Carbohydrate
- 69 g
- of which sugars
- 9.6 g
- Fat
- 8.4 g
- of which saturates
- 5.5 g
- Fibre
- 1.5 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions until very soft, then leave to cool for 10 minutes.
- 2
Mash the rice lightly, then stir in the natural yoghurt, milk, grated ginger and chopped green chillies until creamy.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, urad dal and curry leaves, and fry for 30 seconds until the seeds pop.
- 4
Stir the tempering through the yoghurt rice.
- 5
Chill for at least 20 minutes before serving.
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