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Yogurt Rice

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Yogurt rice or Curd rice…. as one may say a combination of white rice and curd…. its true but can be variated in several ways, here is my variation of this simple delicacy of South India (prolly north too?? ).

Ingredients

  • 2 cups Soft cooked white rice (sona masoori or basmati can be used)
  • 1 cup Yogurt or homemade Curd
  • 1 cup Milk
  • Salt as desired
  • 1/2 inch Ginger
  • 1/2 of small Mango
  • 1/4 inch of finely grated Carrot
  • a few black grapes
  • a few seeds of Pomegranate
  • Cilantro for Garnishing
  • 2 spicy Green Chillies
  • For seasoning I use Mustard seeds, Cumin seeds, Cashew nuts and Red chillies

Directions

  • In a large mixing bowl, add cooled down white rice and mash till its soft, the soft the better it absorbs the flavors
  • Add salt, green chillies, yogurt and milk and mix well to form a very thin consistency.
  • Set aside for 15 minutes.
  • Heat oil and prepare the seasoning by adding mustard, cumin seeds, cashew nuts, curry leaves and red chillies.
  • Add the seasoning to the rice mixture and mix well.
  • Garnish by adding the resting of the ingredients – Ginger, Carrot, Grapes, Pomegranate seeds, Cilantro.
  • Mix very gently and set aside in the fridge until served.
  • Serve with any spicy pickle or tomato chutney.

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