Cumin and Cashew Yogurt Rice

This is thayir sadham, a comfort food in most south Indian homes. I find basmati rice, which I love in other recipes, not as appropriate for this dish as a neutral-flavored long grained rice. Instead of ghee, I use Indian sesame oil, omit the cashew nuts, and add a pinch of mustard seeds while roasting the cumin seeds. The asafoetida is a must; it introduces a complex depth to the rice. I add a sprig of curry leaves to the seasoned oil before adding it to the rice.

This is not only Southern Indian comfort food, its also classic end of the meal dish to eat. Couple points: #1. For a soft pudding like consistency its important to cook the rice to be soft with extra water. While its still warm, mash some of the rice grains(1/2 cup). #2. Various fresh veggies are added in moderation, like red onions diced small, carrots shredded, pomegranate seeds. These are added for flavor and visual appeal ;-)

I appreciate the author notes with the recipes, and this one especially. When I told my family what I made for dinner, they initially looked dubious. When I told them a South Asian culture would call this comfort food, they immediately opened up to it. I’m not South Asian, but it’s easy to see why it’s comforting. We won’t overdo this in our rotation. But I will certainly roll this out on some cold winter day when the pantry is bare and we just want a good bowl of something fast and satisfying.