Tayyar Shaadum (Rice with Yogurt and Mustard Seeds)

I was extremely dubious of adding yogurt to rice. Especially this much yogurt. I was sure I must've misread the recipe! But no, 1 c. of rice gets 2 cups of yogurt. Yogurt and toasted (but otherwise uncooked) lentils get added to rice along with chilies, mustard seeds, and a few other seasonings. Yogurt as a topping or the base of a curry sauce is one thing, but adding it to rice just seemed really weird to me. I was unconvinced.

I was wrong!

This was excellent. Especially when served with the simple tomato curry we made to top it. What a great combination! A hot vegetable-stuffed paratha completed the meal for me. Just goes to show... don't knock it 'til you've tried it!

Tayyar Shaadum

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. long-grain rice¹
• 2 c. plain yogurt
• 1 tsp. coarse sea salt
• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. mustard seeds
• 1 Tbsp. skinned split black lentils (skinned split mapte beans/urad dal)
• 2 Tbsp. chopped fresh cilantro
• 15 fresh or frozen curry leaves
• 3 fresh green Thai chilies, minced

Directions

1. Cook rice according to your preferred method.
2. Meanwhile, combine yogurt and salt.
3. Heat oil over medium-high heat.
4. Add mustard seeds, cover, and cook until they stop popping (30-60 seconds).
5. Add lentils and stir-fry until golden-brown (15-30 seconds).
6. Remove from heat and add cilantro, curry leaves, and chilies.
7. Add mustard seed mixture to the salted yogurt.
8. Once rice is done, stir in yogurt mixture.
9. Serve as a creamy base for any especially light and/or hot curries.

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¹ Iyer calls for (white) basmati rice, but I prefer brown for most things these days, so I just used a nice long-grain brown. ^Back