PREP TIME: 5 Mins
COOKING TIME: 15 Mins
Rice – 1 cup
Yogurt – 2 cups
Curry Leaves – 1 sprig
Salt – to taste
Green Chilli – 1
Mustard – 1 tea spoon
Asafoetida – 1 pinch
Oil – 2 tea spoons
Coriander leaves – 3 tea spoons finely chopped
Raw mango – 2 table spoons finely chopped/grated
Ginger – 1/2 inch piece
STEP 1: Cook the rice using a rice cooker. The rice and water ratio should be 1:3.
STEP 2: Heat oil in a pan and add mustard. Once the mustard splutters add asafoetida, curry leaves and green chilli.
STEP 3: Pour the oil over the cooked rice and let it cool down.
STEP 4: Once the rice is in room temperature add salt and yogurt and mix well.
STEP 5: Now add the chopped coriander, ginger and mango and mix well.
STEP 6: Serve with spicy pickle or spicy potato fry. I have served the rice with 3 different kinds of pickle, home made instant mango pickle, garlic pickle and gongura pickle.
TIP: This is a basic yogurt rice recipe. You can give the dish a twist by adding grapes, grated carrot, pomegranate or finely chopped apple.