Yogurt rice or Curd Rice is a popular end-of-the-meal staple dish in South Indian Cuisine. Yogurt is great for gut and digestive health, and this recipe is highly recommended to be eaten every day in hot summers to keep the stomach cool. My personal attachment to this dish is that it was my father’s favorite comfort food. He was a big proponent of the health benefits of yogurt/ curd and preferred to eat it almost every day at the end of his meal at lunch.
Growing up we used to call it Bagharay Dahi Chawal but this dish is popular across south India and known by its various names in the many south Indian languages. Dahi Chawal in Hindi & Urdu; Thayir Sadam in Tamil ; Mosaranna in Kannada; Thayir Choru in Malayalam; Perugannam /Daddojanam in Telegu; Dahi Bhat in Marathi
Ingredients
- 1 cup -Rice
- 2 cups – Yogurt / Curd
- 1/2 cup – Milk
- 1/ 2 tsp – Ginger, chopped
- 1 tbsp- Cilantro, chopped.
- 2 tbsp- Pomegranate seeds (optional)
- Salt – to taste.
- For Seasoning/ Tadka:
- 1 tbsp- Oil
- ½ tsp – Mustard seeds
- 3 – Dry Red chilies
- ½ tsp- split Black gram lentil / Urad Dal
- I tbsp- soaked split chickpea yellow lentil / Chana Dal, pre-soaked
- 10- curry leaves /Karyapak
- 5 – Cashews (optional)
Instructions
- Cook the Rice in a rice cooker or stove top with more than twice the amount of water so that the rice is mushy.
- In a bowl, combine the cooked rice, yogurt, milk, and salt to taste. If required, you can add water to the mixing process.
- Stir in the chopped ginger, pomegranate seeds, and cilantro.
- In a sauté pan, warm some oil and prepare the tadka or tempering by adding the mustard seeds, dry red chilies, split black gram lentils, soaked yellow lentils, and curry leaves.
- Pour the tadka on the yogurt rice and combine. Serve at room temperature.
Tips
Yogurt rice can be made ahead and set in the refrigerator. Just before serving, a little milk can be added to loosen the consistency.
