Prawns podi over curd rice

A Malayali sprinkle working on a Tamil dish, usually in a flat somewhere far from either. This is the recipe our customers tell us about most often, and it needs nothing hot.

What you need

• A bowl of cold curd rice
• 1 teaspoon ghee
• ½ teaspoon Prawns Chutney Powder
• A few curry leaves, if you have them

How

1. Loosen the curd rice with a spoon so it is soft rather than set.
2. Warm the ghee for a few seconds and pour it over.
3. Dust the chutney powder across the top — half a teaspoon is plenty to start.
4. Eat straight away, before the powder soaks in and loses its toastiness.

One more thing

The same powder works on scrambled eggs, boiled tapioca and plain rice with a little coconut oil.