This recipe for Yoghurt rice serves for a maximum of 3-4 people.
Things required
- Yoghurt / Curd - 250 g
- Boiled rice - 4 cups
- Green chillies - 3-4 Whole (Slit)
- Chana dal - 1 Table Spoon
- Mustard - 1/4 Tea spoon
- Curry leaves - 7-8 Leaves
- Oil - 1 Table Spoon
- Salt - To taste
- Ginger
Pre cooking:
- Yoghurt mix - To make the mixing of the rice as easy as possible, add a bit of water to the yoghurt and give it a small whisk till the mixture is smooth.
- Ginger - I did not exactly say how much to use, this is mainly because the quantity required is very little, probably three very thin slices that have been chopped really finely. It would be somewhere around 5-7 g.
Steps:
- In a wide based pan, add oil (considerable amount to fry all the ingredients) and wait for it to get heated.
- Once the oil is heated, add the mustard seeds and wait for splatter.
- Add curry leaves, followed by chana dal and the prepared ginger. NOTE: Add Chillies at the end i.e. the last of the seasoning materials.
- Give it a mix up, till the chana dal is a bit brown. Immediately simmer the heat.
- Now add the whisked Yoghurt. TAKE CAUTION when adding as yoghurt tends to curdle very quickly in high heat.
- Once it is added, take it away from the heat and give it a nice gentle mix, until the seasoning has blended in, add salt for taste. NOTE natural yoghurt does not tend to be sour, but home made curd/cultured milk tend to be extremely sour, so find your balance in adding salt.
- Now slowly add the boiled rice. This might be tricky, add bit by bit, do not add too much rice else you risk the chance of loosing flavor.
- Add more yoghurt if required. That is if you cannot feel the sourness of the yoghurt.
- Food is ready to be served !
