Indian · Lunch
Spiced Yogurt Rice
South Indian tempered yogurt rice made by folding cooled basmati rice through whisked plain yogurt seasoned with mustard seed, curry leaf, ginger, and green chili, finished with a hot mustard oil tempering. Cooling, tangy and mildly spiced, served at room temperature as a light lunch or alongside pickle and papadum.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
238Calories
10.1gProtein
9.1gFat
31.2gCarbs
10.2gSugar
2.1gFiber
452mgSodium
24mgChol
3.9gSat Fat
368mgPotassium
242mgCalcium
1.5mgIron
0.7mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
low-cholesterol
spice-route
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Cook basmati rice ahead and spread on a plate to cool completely, about 15 minutes, until no longer steaming.
2
Whisk
In a mixing bowl, whisk plain yogurt with whole milk until smooth and loosened to a pourable consistency.
3
Temper
Heat mustard oil in a small pan over medium heat until shimmering, then add mustard seed and curry leaves; cook 30-45 seconds until seeds pop.
4
Build
Fold cooled rice into whisked yogurt along with salt, ginger and green chili, breaking up clumps until every grain is coated.
5
Finish
Pour hot tempering over yogurt rice and fold through immediately so mustard oil distributes evenly.
6
Plate
Transfer to a serving bowl, scatter pomegranate seeds and cilantro over top; serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g plain yogurt
- 200g200g cooked basmati rice
- 2 tbsp2 tbsp whole milk
- 2 tsp2 tsp mustard oil
- 1 tsp1 tsp mustard seed
- 12-16 curry leaves
- 22 dried chili
- 1/2 tsp1/2 tsp ginger-fresh
- 22 green chili-fresh
- 2 tbsp2 tbsp pomegranate seeds
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
