Neer Mor Sadam

Ingredients

• - 1.5 cups buttermilk rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

1. Cook and cool rice: Cook 2 cups raw rice. Spread on a plate and cool completely.
2. Make neer mor: Whisk 2 cups thick yogurt with 2 cups water until completely smooth and lump-free. This is the neer mor (thin buttermilk) base.
3. Mix rice and buttermilk: Combine cooled rice and the whisked buttermilk. Fold gently until every grain is coated.
4. Adjust consistency: Add more water if too thick. Neer mor sadam is more liquid than regular curd rice.
5. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
6. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves, a pinch of asafoetida and 1 tsp grated ginger.
7. Add green chilli: Add 2 finely chopped green chillies. Fry 30 seconds.
8. Pour tempering: Pour sizzling tempering over the neer mor sadam. Mix gently.
9. Season: Add salt. Mix gently.
10. Serve: Neer mor sadam should be loose and pourable — more like a soupy rice. Serve chilled in summer with papad and pickle.