Cooking time (approx.): 22 minutes
Style: South Indian Vegetarian
2 cup(s) uncooked rice
1 cup(s) fresh yoghurt beaten well
1 cup(s) milk
2 tablespoon(s) butter (optional)
½ teaspoon(s) mustard seeds
½ teaspoon(s) each of split black gram and split bengal gram (optional)
2 green chilli(es) finely chopped
1″ piece ginger grated
1 teaspoon(s) asafoetida powder
1 sprig curry leaves
2 tablespoon(s) chopped fresh coriander
1 medium onion finely chopped
2 tablespoon(s) oil
salt to taste
Cook the rice a little longer than usual for about 20 minute(s) or till it is of a soft consistency. When the rice is yet hot, mix in the butter (optional), yoghurt, milk and salt one by one. Adjust the consistency by adding or reducing the yoghurt / milk as desired.
Heat the oil on medium level in a pan till hot and splutter the mustard seeds. Add the split grams (optional), asafoetida, curry leaves, ginger, green chillies and fry for about two minutes or till the grams are are lightly browned and aromatic. Pour this tempering on the yoghurt rice and mix in the chopped onions and coriander leaves.
For a colorful yoghurt rice, mix in some grated carrot and peeled and finely chopped raw mango.
Serve at room temperature with: lime pickle and deep fried south Indian curd chillies (both possibly available in Indian stores).