Yogurt Rice

Focal Length:49mm
Shutter:1/0 sec

Yogurt Rice

This is one of the most popular dishes of southern India. Simple, easy and yet delicious.

cooked white rice- 1 cup
water- 1/2 cup
Kemp’s butter milk- 3/4th cup
Sour crème-1/2 cup (any brand, I prefer daisy)
Pomegranate seeds 3/4th cup (reserve 1/4th cup for garnishing).
Salt to taste

oil- 1 tbsp.
mustard seeds 1/4th tsp (black ones preferred)
Curry leaves 4-5 (optional)
Dry red chilies 2 or 3
Channa dhal 1 tsp.

Cilantro (chopped)-1/4th cup.
cashews and raisins 2 tbsp (optional)

1. mix the white rice with water until it is soft and add buttermilk and sour crème. Add salt and pomegranate after mixing the rice, yogurt, water and sour-creme mixture.

2. In a small pan, heat oil and add all the seasoning ingredients. Let this cool down completely and add it to the rice mixture.

3. Garnish with cilantro, cashews, raisins and pomegranate.

Note: Water can be skipped if the rice is cooked soft (1:3 ratio than regular 1:2 ratio). Left over rice tastes better for this recipe. Please do not mix hot rice or hot seasoning to the yogurt or the sour creme.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: