Let me start out by giving a TMI alert. This post is going to talk about tummy trouble and a classic south Indian dish which soothes it. So if you are sitting with food, reading this post, you have been warned!
Now this holiday season was bad for me. I started out with diarrhea (Yes, I’ve just told the world! eww, right?) then it went on to a cold, then infection, finally antibiotics! The moment you tell an Indian mommy that you have tummy trouble, she’ll sympathize and ask you if you are eating curd rice. It is almost a rule and, yes, I am generalizing here but it is something that pretty much any Indian kid has had growing up. To add to that, I now realize, modern medicine actually supports this dish too. If you have the stomach flu, doctors advise you to eat starchy foods, so there is your rice and since you are killing bad *AND* good bacteria when you take antibiotics, the probiotics from yogurt would actually help replenish the good bacteria in your gut. All in all, there is some logic and sense to the old traditions that you’ve grown up with. I never really paid attention to this stuff. In fact, I would dismiss it as an old school of thought, but the more I read and find out via blogging I see some relation and actual sense to these traditional cures that have been handed down through generations.
Now, if you do have tummy troubles, you will want to skip on the red chilies for sure. The simplest version would not have the urad and chana dal. I’m not sure about the mustard and cumin seeds being SCD, but I think if you use SCD yogurt and skip the asafoetida, then the recipe would be SCD legal as well.
Oh, and by the way… this dish tastes yummy even otherwise… that is… don’t wait for tummy trouble, you can enjoy it with an intact gut as well. It is my comfort food, but then again I *heart* dairy! 🙂
Makes: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Ready in: 10 minutes
- 1 & 1/2 cups cooked white rice
- 1 & 1/2 cups plain yogurt
- 4-5 curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon chana dal
- 1/2 teaspoon urad dal
- 2 red chilies or as needed (optional)
- pinch of asafoetida (optional)
- 1 tablespoon ghee or oil (I used EVOO)
- approx. 2 tablespoon of chopped cilantro
- salt to taste
2. Heat the oil for the tempering. Start out by adding the mustard seeds and let them sputter for a bit. Next the cumin seeds get the same treatment. Now add the curry leaves, the red chilies, the urad dal and the chana dal. Once they have browned a bit, add the asafoetida, give the tempering a quick mix and add it to the rice mixture.
2. Add the cilantro, salt to taste, mix well and serve!