Yogurt & Rice

Yogurt & Rice is a popular recipe in south India. Being closer to the equator, south India has extreme levels of heat during summer. This dish provides relief from the hot summer afternoons. Both rice and yogurt are coolants for your body. According to Ayurveda, it is beneficial to eat 'cooling foods' during summer. I hope you enjoy this recipe.

Serves: 2-3


2 Tablespoons coconut oil

1/2 teaspoon black mustard seeds

1/4 teaspoon fenugreek seeds

1/4 teaspoon cumin seeds

1/2 teaspoon white lentils

1 teaspoon fresh ginger, peeled and minced

1/2 jalapeno, minced

7-8 curry leaves, each torn in two pieces

2 cups cooked white rice, preferably cooked short grain rice

1 teaspoon sea salt

1 cup plain yogurt mixed with 1 cup water

2 Tablespoons chopped cilantro



In a medium saucepan over medium heat, add coconut oil and mustard seeds.
Mustard seeds will crackle, so cover the pot with a lid. The crackling will stop after a minute.
Add fenugreek seeds, cumin seeds, white lentils, ginger, jalapeno, and curry leaves. Saute for 2 minutes.
Turn off heat.
Add rice and salt. Mix. Break rice lumps, if any.
Add the yogurt mixture along with cilantro. Mix.
Using your hands (you may want to wear a glove), mix the rice. Partially mash the rice so that it combines well with other ingredients. Serve.
Note: If you do not plan to serve the rice immediately, add the yogurt mixture and mix right before serving. This will help the yogurt by not getting completely absorbed by the rice.

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