Perugu Annam

Ingredients

• - 2 cups raw rice
• - 400g curd rice Andhra style
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Spread on a plate and cool completely.
2. Whisk yogurt: Beat 2 cups thick fresh cold yogurt until completely smooth.
3. Mix rice and yogurt: Combine cooled rice and yogurt. Fold gently until every grain is coated.
4. Adjust consistency: Add a splash of cold milk if too thick — perugu annam should be creamy.
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. Add aromatics: Add 1 sprig curry leaves, 3 green chillies chopped and 1 tsp grated ginger. Fry 30 seconds.
7. Pour tempering: Pour sizzling tempering over the curd rice. Mix gently.
8. Add salt: Season with salt and fold gently.
9. Garnish: Top with pomegranate seeds, grated carrot and fresh coriander.
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.