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| 4 Tasse | Rice very well cooked; almost to paste (add more water while cooking it) |
| 2 | (up to) |
| 3 Tasse | Yoghurt (thich or watery doesn't matter) |
| 1 Tasse | Cilantro finely chopped |
| 1/8 Tasse | Green chillis; finely chopped |
| 1/8 Tasse | ginger fresh, finely chopped |
| 1 | (up to) |
| 2 Teelöffel | Black mustard |
| 1/4 Teelöffel | Heeng |
| | salt |
| | Milk if the yoghurt is very sour |
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You can make a extremely simple item thats almost the uncompromising part of a south Indian meal.
Mash the rice very well adding yoghurt little by little into paste of yoghurt and rice. Add salt and hing and continue to mix. Add the ginger and green chilli and mix the stuff switching the stove off.
In a small vessel add two tea spoons of oil and crackle a the mustard on heat. Then add this to the paste and add the cilantro and mix.
Serve it immediately or refrigerate it for about an hour and serve.
Don't mix the yoghurt in hot steaming rice. Wait for it to cool.
Srikanth@Engin.Umich.Edu
(Ranganathan Srikanth)
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