Yogurt Rice




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.

Yogurt Rice

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.


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