Perugu Annam

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Spread on a plate and cool completely.

2. 2

   Whisk yogurt: Beat 2 cups thick fresh cold yogurt until completely smooth.

3. 3

   Mix rice and yogurt: Combine cooled rice and yogurt. Fold gently until every grain is coated.

4. 4

   Adjust consistency: Add a splash of cold milk if too thick — perugu annam should be creamy.

5. 5

   Make Andhra tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal, 2 dried red chillies and a pinch of asafoetida.

6. 6

   Add aromatics: Add 1 sprig curry leaves, 3 green chillies chopped and 1 tsp grated ginger. Fry 30 seconds.

7. 7

   Pour tempering: Pour sizzling tempering over the curd rice. Mix gently.

8. 8

   Add salt: Season with salt and fold gently.

9. 9

   Garnish: Top with pomegranate seeds, grated carrot and fresh coriander.

10. 10

    Serve: Serve at room temperature or slightly chilled with papad, mango pickle and a green chilli. Perugu annam is the Andhra style of curd rice — slightly more spiced than Tamil Nadu style.