Everyone has their own comfort food I guess. Mine is probably a mixture of rice and dahi (yoghurt). Or as my mom named it years ago, and we still call it – Curds’n'Love. My childhood memory is of my brother and I sitting across from her (not at the dining table), and being fed! a bite alternately from a large bowl. I’m not sure why, because neither of us was very small then; I was at least 7, well past the age to be fed. Whatever. I still love it.
Curd-rice, or dahi-bhaat as its called, is very popular in various parts of India, especially the south, to sort of round off the meal. Dad being out of town it was just mom and me for lunch on Sunday, – the menu- Curds’n'Love accompanied by fried brinjals (eggplant / aubergine). As it happens, a fabulous combo.
This is what my mom still makes…

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DAHI BHAAT Serves 4
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INGREDIENTS
2 cups cooked rice, cooled
1 small onion, chopped fine
1 1/2 cup plain yogurt
1/2 cup milk
2 tsp oil
2 green chillies, chopped fine
1 tsp mustard seeds
1 tsp cumin seeds
5-6 curry leaves
1 tsp fresh ginger paste
2 cloves garlic
1 teaspoon sugar
salt to taste
2 tbsp minced coriander leaves ( cilantro )
1 whole red chilli (optional)

Preparation
Heat the oil and fry the onion till pale golden brown. Add the chillies fry for a few seconds. Set aside.

Remove most of the oil from the pan, leaving only about 2 teaspoons. Heat and add the mustard seeds, cumin seeds to splutter, and then the curry leaves and ginger paste.
Smash the garlic cloves and add. Saute briefly till they are aromatic and set aside.

In serving bowl, mix the milk, yogurt and sugar to form a smooth paste. Stir in the rice gently. Stir in the fried spices and chillies. Garnish with coriander leaves and red chilli and serve right away.

I like my yogurt slightly sweet but many don’t, dispense with the sugar.

Tip : This is great to use up leftover rice.
This is usually eaten cold, but you can put the rice in the microwave for a minute or so, and bring it to just over room temperature. Never add it hot to the yogurt though or it might split.

Eat with pickle

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