1 c. rice 1 Tbsp. oil 2 1/2 c. water 10 curry leaves 1 c. yogurt 1 hot green pepper (cut 1 c. Sour cream into 2 or 3 pieces) salt as per taste 1/8 tsp. asafoetida powder 1/2 tsp. mustard seeds 1 red pepper (break into 1/2 tsp. urad dhal 2 or 3 pieces) 10 sliced pieces cucumber 1/4 x 1/4 inch fresh ginger 10 sliced pieces tomato 1 tsp. coriander leaves (chopped)
Cook 1 cup of rice with 2 1/2 cups of water as explained in the directions for plain rice. Mix the rice with yogurt, sour cream and salt well. If you make yogurt rice in the morning to eat in the evening, you may use 1 cup of warm milk in the place of Sour cream. In a fry pan, saute mustard seeds and urad dhal in oil. When mustard seeds pop, add curry leaves, asafoetida, chopped green and red pepper, ginger and coriander leaves. When the whole mixture turns into golden color, remove from heat and pour it into the yogurt mixed rice. Mix well and garnish it with tomato and cucumber pieces. In the course of the day, if the yogurt rice gets solidified, add warm water to bring it to the semi-solid consistency. Good to serve this at picnics. Since it does not spoil fast, can be carried to be used as a lunch during short trips, specially in hot summer season.