South Indian Yogurt Rice Recipes

SOUTH INDIAN YOGURT RICE ('THAYIR SAADAM')

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).

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.

YOGURT RICE

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.