Bulgur "curd rice"

So, say you were cooking bulgur wheat. Say you were also reading a book. Say you got distracted and added way more water to the bulgur than was necessary. Say you ended up (after an unspecified amount of time which you can't specify because you didn't look at the clock because you were reading a book) with bulgur that was way too gloppy for the recipe which you had planned to make with that bulgur that should have been fluffy (but wasn't because see previous few sentences).

What do you make with gloppy cooked bulgur?

Cool, refreshing, savoury, seasoned bulgur "curd rice", that's what.

Recipe for: Bulgur "curd rice"



Ingredients:

2 cups cooked bulgur wheat (gloopy not strictly desirable but doesn't matter)
about 2 cups good thick curds (I used Greek yogurt, as always)
1/2 tsp oil
a pinch of asafoetida powder
2 green chillies (sliced, chopped or slit as per preference)
1 tsp mustard seeds
A few fresh curry leaves
1 tsp minced coriander leaves
A little salt


Method:

1. Mix the cooked bulgur with the curds/yogurt and a little salt.

2. Heat the oil in a pan and add, in this order: asafoetida, green chillies, mustard seeds, curry leaves.



Cover the pan and let the seeds pop.

3. Pour this tempering immediately over the bulgur-yogurt mix.

4. Sprinkle the coriander leaves, and mix well.

5. Serve cold or at room temperature at the end of a South Indian meal, along with a spicy pickle if desired. (Or eat it by itself because it just tastes sooooo good! Tempered like this, curd rice - or curd bulgur - doesnt need any accompaniments.)