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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?? ).


  • 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


  • 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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