Passages

This blog has one purpose. It is to provide my Grandchildren a place of inspiration, a place that reminds them of their Indian ancestry. Recipes herein are a passage to India, and I trust, will journey the reader to the glorious flavors and aromas of the Andhra kitchens.

Friday, June 24, 2005


Perugu Annam

(Curd Rice)


Ingredients:

12 Oz Medium grain Rice
24 Oz Water
16 oz Yogurt 0r 4 Oz. Sour cream and 12 Oz. Buttermilk
4 Oz. raw Cashews
8 dried Cayenne Peppers
6 green Cayenne Peppers or Thai hot peppers
1 Tb spoon Mustard seeds
10 Curry leaves
3 Tb spoon Chana Dal
4 pats Butter
1 Tb spoon Salt
½ T spoon Turmeric powder (Optional)
4-6 Fenugreek Seeds
1 small bunch Coriander leaves

Preparation:

Cook Rice per instructions. (Bring to boil with the water and salt in a saucepan, turn heat to low and cover … about 20 minutes). Let Rice cool in a large bowl. I do not recommend cooking in a pressure cooker since it removes all texture and makes a mush.

Saute red Peppers, Mustard seeds, Chana Dal, Cashew Nuts, finely diced green Peppers, Fenugreek seeds and Curry leaves in the Butter till the Mustard seeds pop and Dal turn golden brown.

Mix cooked Rice, sauted nut mixture,yogurt or sour cream & buttermilk, Turmeric powder and coarsely chopped Coriander thoroughly.

Will keep for a week in a refrigerator. Bring to room temperature before serving.


7 Comments:

At 10:52 AM, Blogger Sudha said...

Nice one to start of mavayya.

This is a very tasty dish and is usually prepared while going on a long journey. The name for it is Daddojanam.

 
At 4:27 PM, Blogger Courtney said...

Is it OK to use nonfat yogurt in Curd rice?

Your site, by the way, is exciting! So different from the North Indian-style restaurant fare that is served up around here in the midwest U.S.

 
At 3:15 PM, Blogger camelia said...

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At 12:21 PM, Blogger UPADHYAYULA said...

put the telugu name for curd rice in the blog.."dadojanam"

 
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