CURD RICE
Steps:
- Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop, this may take 2 to 3 minutes. Add hing and urad daal. Cook for another minute as the daal turns golden brown. Turn the saute mode off and add green chilies, curry leaves and ginger. Stir for a minute and then take the tempering out in a bowl and reserve.
- Rinse and drain the rice. Add rice and water to the Instant Pot insert. Close the lid with pressure release valve to sealing. Press the rice button and allow 10 minutes natural pressure release.
- Open the Instant Pot and take the rice out in a serving bowl and allow the rice to cool down.
- Once the rice is luke warm, mash it with the back of a spatula and then stir in yogurt, water and salt. Mix well. Stir in the reserved tempering and mix well. Enjoy warm with your choice of topping.
Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 869 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
SOUTH INDIAN YOGURT RICE ('THAYIR SAADAM')
South Indian Yogurt Rice is a staple meal that requires staple ingredients: yogurt, cooked rice, spices, and oil. The comfort of a cool, creamy porridge is pared with an aromatic spice blend made powerful through a simple tempering technique often referred to as 'tadka.' The beauty of this recipe is that it involves whatever you have on hand. If you are hard-pressed to find urad daal, incorporate something else crunchy like cashews. If you have cilantro leaves on hand, add them! If you are not interested in adding any chili peppers, don't! The yogurt and rice are the base, and your creativity is the cream on top.
Provided by Ranjani Prabhakar
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a large bowl, combine the rice, yogurt, and salt, kneading them together with your hands. Make sure you include enough yogurt so the mixture has a creamy, not dry, texture.
- Prepare the tadka, or tempering spices. In a small saute pan, heat the oil over medium heat. Once the oil is hot, add in the lentils. Add the mustard seeds and wait for them to start popping. Immediately add asafoetida and urad dal. Stir briefly. Turn off the heat and add curry leaves. If you choose to add other garnish, such as cashews, ginger, or chilies, add them in now. Stir to combine.
- Add the tempered mixture to the yogurt rice bowl. Finish with any additional garnish (cilantro is the perfect addition). Serve cold at room temperature. We suggest serving with mango pickle, and something crispy (roasted potatoes, papad, or for the Western diet - potato chips).
YOGURT RICE
This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell.
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
- Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 48 g, Cholesterol 13.1 mg, Fat 5.2 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 76.2 mg, Sugar 5.1 g
INDIAN-SPICED YOGURT RICE
Steps:
- 1. Heat and mix the spices and seeds in a pan with non-fat cooking spray. 2. Mix the rice with yogurt in a bowl and add the heated spice mix. 3. Stir and serve.
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
CURRIED RICE WITH YOGURT
_Pulissery_ This is the ultimate Keralan rice dish - sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).
Provided by Michael Roberts
Yield Makes 6 side-dish servings
Number Of Ingredients 15
Steps:
- Stir together coconut and 1/4 cup water in a bowl and let soak at room temperature until all of water is absorbed, about 1 hour.
- Wash rice in several changes of cold water until water runs clear, then drain well in a sieve. Bring rice and 2 1/4 cups water to a boil in a 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff gently with a fork, then keep covered.
- While rice is cooking, simmer cucumber, green chile, chile powder, turmeric, and remaining 1/2 cup water in wok, uncovered, stirring frequently, until liquid is evaporated and mixture is dry, 10 to 15 minutes. Add cumin and reconstituted coconut, stirring until combined well, and reduce heat to moderately low. Add yogurt and cook, stirring constantly, until just heated through. (Do not let boil.)
- Immediately fold rice and yogurt mixture together gently in a large bowl until combined well, being careful not to break rice, then transfer to a shallow serving dish.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add fenugreek and cook, stirring, until a shade darker, 30 seconds to 1 minute. Add curry leaves (oil will splatter) and cook, stirring, 30 seconds. Add chile and cook, stirring, until chile turns a shade darker, about 30 seconds.
- Pour hot oil mixture evenly over rice and serve immediately.
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