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Rice Salad with Warm Potato Subzi

Rice Salad with Warm Potato Sabzi (Adapted from the New York Times' Dining In section)
Course: Main
Cuisine: Indian-American
Servings: 6 servings
Author: Vaishali Honawar

Ingredients

  • For the Rice Salad:
  • 2 cups long-grain white rice like basmati , cooked so the grains remain separate. You can do this in a good rice cooker or by sauteing the rice in a teaspoon of canola oil and then adding twice the amount of water as rice. Let it come to a boil, reduce heat to a simmer, cover with a tight-fitting lid and then let it cook for another 15 minutes. Turn off the heat and let it sit, unopened, for another 10-15 minutes. Then open and fluff grains with a fork using a gentle hand.
  • 1 zucchini , cut in a small dice
  • 1 onion , cut in a small dice
  • 3/4 cup light coconut milk
  • 2 tbsp rice wine vinegar
  • 1-2 tsp sambar powder (can substitute with curry powder)
  • 1 tsp ground black pepper
  • Salt to taste
  • 2 tbsp mint or basil , chopped
  • For the Potato Sabzi:
  • 5 medium red potatoes , scrubbed clean and then boiled, with their skins on, until tender, then diced.
  • 1 tbsp canola oil
  • 1 tbsp udad dal (black gram dal)
  • 1 tsp cumin seeds
  • A pinch of asafetida or hing
  • 2 green chilies like jalapeno or serrano , minced
  • 1 tbsp grated ginger
  • 1 sprig curry leaves
  • 1 small onion , diced
  • Salt to taste

Instructions

  • Make the Rice Salad:
  • Mix together the cooked rice and the vegetables.
  • Put the coconut milk, rice wine vinegar, sambar powder, pepper and salt in a blender and blend about 30 seconds.
  • Pour this over the rice and vegetables. Add the mint or basil. Mix gently with a fork taking care not to smash the grains of rice.
  • Make the Potato Sabzi:
  • In a cast-iron skillet, heat the oil.
  • Add the cumin seeds and when they sputter, add the asafetida and udad dal.
  • When the dal turns lightly golden, add the green chilies and ginger
  • Stir quickly, then add the onions.
  • Cook until softened, about 3-4 minutes.
  • Add the potatoes and stir to coat with the spices.
  • Cook over medium heat, stirring occasionally, for another 3-5 minutes.
  • Serve hot!