Yogurt Rice or Curd Rice
Yogurt rice, an easy summer recipe for days when you are too tired..
The sun in Florida is always shining way more than I can handle. I am definitely not a cold climate person but this heat is unbearable too. And, the summer is yet to begin. Every time I go out in the sun, I end up having headache which drains me off my energy for atleast 2 days. I then have to drink lots of water, buttermilk, coconut water and sometimes an electrolyte too.
Yogurt rice, is one such recipe I like to make on days when I have no energy to cook, yet I want to eat something cooling and comforting. It is a very easy recipe which can be made in 5 minutes if you have pre cooked rice.
Yogurt rice or ‘curd rice’ as called in India, tastes better when the rice is slightly over cooked and the yogurt is made from whole milk. Avoid using greek or low fat yogurt for this recipe. You can replace chana dal with cashew nuts. Curry leaves are found in Indian grocery store. Leave it out if you do not have at home.
Serve it as a main or as a side accompanied with lime or mango pickle.
1 cup rice, cooked
3/4 cup plain yogurt
1 teaspoon salt
2 tablespoon milk (optional)
2 tablespoon water
1/4 bunch cilantro, finely chopped
2 tablespoon oil or ghee
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon chana dal
1 tablespoon chopped curry leaves
1 teaspoon chopped ginger
2 green chillies, finely chopped or slit lengthwise
1/4 teaspoon turmeric powder
- In a bowl, add rice, yogurt, salt, milk and water. Mix well. Add more water or milk or yogurt to get the right consistency. It should not be too dry neither too watery. Combine the chopped cilantro and set aside.
- In a small pan, heat oil or ghee on medium high flame. When the oil is hot, reduce the heat to medium setting, and add mustard seeds, cumin seeds, chana dal, curry leaves, ginger, green chillies and turmeric powder. Saute for a minute until the chana dal has slightly browned.
- Pour the tempering over the rice and yogurt mix. Combine all together and serve with pickle of your choice.
TIPS: Add grated cucumber or carrot for a variation when mixing the rice with yogurt.