The French drop a dollop of spicy, garlicky rouille in the center of fish soups. It perks them up. Well, this is its Indian incarnation, a quick version of the southern Yogurt Rice, perfect for placing in the center of not only the preceding Cold Cucumber Soup, but all manner of bean and split pea soups. I like to serve the soups in old-fashioned soup plates, which are shallower than soup bowls. This way the dollop of garnish stands up and is not drowned.
Recipe information
Yield
makes enough garnish for 6¿8 servings
Ingredients
Preparation
Step 1
Sprinkle the rice with about 2 tablespoons of water and heat through, covered, either in a microwave oven for a minute or in a small pan. While still hot, add the milk first and then the yogurt. Mix. Sprinkle lightly with salt and pepper, checking to make sure it is properly seasoned.
Step 2
Put the oil in a small pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves and then the cayenne. Now pour this mixture over the yogurt rice. Stir to mix.
Step 3
Put a generous dollop in the center of each soup plate.
