Yogurt Rice
Ingredients:
Method:Cook rice (see Rice post for making rice) and set aside in a dish. Heat oil in a pan on medium heat. Splatter the mustard seeds, and add urad dhal, channa dhal and hingh. Using a long spoon, fry the contents till the dhals are brown. Then turn off the heat and add the ginger, cilantro, green chillies. Swirl the contents around once or twice and add it to the cooked rice. Then add salt and yogurt or butter milk and mix well.
Cooking tips:To avoid the oil from splattering, you can add the cilantro and the green chillies directly to the cooked rice. Can also add curry leaves for flavoring. You can add 50% of yogurt and 50% buttermilk. Add little milk or water if the rice is not liquidy enough for your taste.
Serving tips:
Serve yogurt rice cold at room temperature. It can be served with puliyogare, besibhelebath or as the finale item after serving spicy food.
Ingredients:
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| Garnishing |
- 1 cup of Ponni Raw Rice (or any extra long grain rice)
- 1/4 cup of chopped cilantro
- 1/8" chopped ginger
- 3 or 4 green chopped chillies
- 1 tbs of urad dahl
- 1 tbs of channa dhal
- 1 tsp salt
- 1 tsp of mustard seeds
- pinch of hingh(optional)
- 1/8 cup of oil
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| Ready |
Cooking tips:To avoid the oil from splattering, you can add the cilantro and the green chillies directly to the cooked rice. Can also add curry leaves for flavoring. You can add 50% of yogurt and 50% buttermilk. Add little milk or water if the rice is not liquidy enough for your taste.
Serving tips:
Serve yogurt rice cold at room temperature. It can be served with puliyogare, besibhelebath or as the finale item after serving spicy food.
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