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5. South Indian Yoghurt Rice

A summer favorite of mine, and also anytime I am pressed for time and need some quick energy.

Rice1 cup cooked white rice
Yoghurt2 cups greek or pot set
Green chili1-2 chopped
Ginger1 inch chopped fine
Curry leaves5-6 leaves
SaltTo taste
Oil2 tablespoons
Mustard seeds1 teaspoon
Dry red chili1 piece
Urid daal1 teaspoon
Water1/2 cup


  1. Mix yogurt, salt, and water, and mix them well. The yoghurt shouldn’t be overly watery. Just sufficiently fluid. Set aside.
  2. Prepare the seasoning
    • Heat oil.
    • When very hot, add the mustard seeds, and let them all crackle.
    • Add Urid daal and let it go soft brown (not burned!)
    • Add the dry red chili and curry leaves, and give it a nice mix
  3. Add the seasoning to the yoghurt. Mix well.
  4. Add the yogurt-seasoning to the cooked rice, and carefully fold the rice in.

Some people like to smash the rice before adding the yogurt. Give that a go also, and see if it suits your taste buds. Others like to garnish the rice with coriander leaves, pomegranate seeds or roasted cashew nuts. Try them out too. Others also like to chill the whole preparation in the fridge before serving. That’s pretty cool too 🙂

The best accompaniment for yoghurt rice is a lime pickle, pappadums, or even your commercial potato chips!

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    5. South Indian Yoghurt Rice