Yogurt Rice

It's Wednesday so it's time for another midweek quick fix and today's recipe is something that my South Indian friends will be very familiar with. So I’m sharing this for everyone else - have you ever tried curd rice?

This dish is so amazing in its simplicity and I really want you to try it if you haven’t. So let’s get straight to the point.

As I said, the dish is really simple. However, here are a couple of tips that will make it just extra delicious:

Works best when using leftover / fridge-cold / day-old rice, so if you can, make rice well in advance and store it in the fridge.

Cook rice in slightly more water than you normally would - you want the rice to be just slightly overcooked

Stir in a few tbsp of milk (or plant milk) with the yogurt to make it even creamier

Alternatively, you can also cook the rice in half milk half water and then add the curd - you’ll get the same result

Ingredients

1 cup short grain white rice

3 cups water

3 cups full fat yogurt (I tried with vegan cashew yogurt and it was delicious)

1/2 cup water or (plant) milk (I used cashew milk)

A large bunch coriander leaves, chopped

1 carrot, grated

3 tbsp grated fresh coconut

Salt to taste

To temper:

1 tbsp oil

1 tsp cumin seeds

1 tbsp urad daal

2 green chilies, chopped finely

2 dried red chillies

1 tbsp grated ginger

10 curry leaves

Methid

Cook rice in 2 cups water and a pinch of salt until all water evaporates. I do this in my rice cooker but stovetop pot with a lid will work too. Set aside the rice overnight if you can, or leave it uncovered to cool down.

Stir in yogurt, water (or milk) and adjust salt. Mix well.

Prepare the tempering. Heat oil in a pan and add all tempering ingredients. Fry for 30 seconds or until the urad dal has browned slightly but nor burned. Pour the tempering over the rice and stir.

Serve with your favourite pickle - mine was ginger-mango.