YOGURT RICE

Yogurt Rice (curd rice) is a staple of South Indian cuisine. Millions of people are probably eating it across Indian right this moment. Eaten for dinner, lunch, anytime, its pure comfort makes it the PB&J of South India. Usually served with pickle (try the carrot pickle recipe!) and a fried or curried vegetable.

Servings: 2 Total Active Time: 40 min

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1. Cook triple rinsed rice with 1 1/2 cups water. It should be softer and slightly mushier than your typical bowl of rice. Mash slightly before letting it cool completely.

1. Cook triple rinsed rice with 1 1/2 cups water. It should be softer and slightly mushier than your typical bowl of rice. Mash slightly before letting it cool completely.

2. Add yogurt to cooled rice and mix, mashing slightly. Add milk (adjust the amount of milk depending on how loose you want it). Start with adding 1 tsp of salt and adjust to taste.

2. Add yogurt to cooled rice and mix, mashing slightly. Add milk (adjust the amount of milk depending on how loose you want it). Start with adding 1 tsp of salt and adjust to taste.

3. Heat oil in a small pan on medium flame (not too high or the seeds will burn). Add cumin seeds, mustard seeds, chana dal, urad dal. Cook still the urad dal and chana dal are golden.

3. Heat oil in a small pan on medium flame (not too high or the seeds will burn). Add cumin seeds, mustard seeds, chana dal, urad dal. Cook still the urad dal and chana dal are golden.

4. Split Thai chilis in half lengthwise and grate the ginger. Add both along with the curry leaves. Cook for 1 minute.

4. Split Thai chilis in half lengthwise and grate the ginger. Add both along with the curry leaves. Cook for 1 minute.

5. Add the red chili split lengthwise and cook for 1-2 minutes until curry leaves turn crisp. Turn off heat and add hing.

5. Add the red chili split lengthwise and cook for 1-2 minutes until curry leaves turn crisp. Turn off heat and add hing.

6. Mix the tempered mixture into the rice and serve. Can be refrigerated and served cold.

6. Mix the tempered mixture into the rice and serve. Can be refrigerated and served cold.

Yogurt Rice

Yogurt Rice

Yield: 2
Author:
Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

  • 1/2 cup long-grain white rice
  • 1 cup plain full fat yogurt
  • 1/4 cup milk
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 inch peeled ginger
  • 1 curry leaf sprig
  • 1 dried red chilli
  • 2 thai chillis
  • 1/4 teaspoon hing
  • 1 teaspoon neutral oil
  • 1 teaspoon salt

Instructions

  1. Cook triple rinsed rice with 1 1/2 cups water. It should be softer and slightly mushier than your typical bowl of rice. Mash slightly before letting it cool completely.
  2. Add yogurt to cooled rice and mix, mashing slightly. Add milk (adjust the amount of milk depending on how loose you want it). Start with adding 1 tsp of salt and adjust to taste.
  3. Heat oil in a small pan on medium flame (not too high or the seeds will burn). Add cumin seeds, mustard seeds, chana dal, urad dal. Cook still the urad dal and chana dal are golden.
  4. Split thai chilis in half lengthwise and grate the ginger. Add both along with the curry leaves. Cook for 1 minute.
  5. Add the red chili split lengthwise and cook for 1-2 minutes until curry leaves turn crisp. Turn off heat and add hing.
  6. Mix the tempered mixture into the rice and serve. Can be refrigerated and served cold.
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