Authentic Rice & Yogurt Recipe – South Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Yogurt Recipe – South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s pure comfort food for me – a simple yet incredibly satisfying South Indian rice and yogurt dish. It’s something my grandmother used to make on warm afternoons, and honestly, it just feels like a hug in a bowl. It’s perfect when you’re craving something light, cooling, and flavorful. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick to put together – seriously, under 10 minutes of prep! – and requires minimal ingredients. It’s also incredibly versatile. You can adjust the spice level to your liking, and it’s a fantastic way to use up leftover cooked rice. Plus, it’s just…delicious. The creamy yogurt combined with the tangy tempering is a flavor explosion.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 2 cups cooked rice
• 1 cup thick yogurt
• 0.5 cup milk (about 120ml)
• 1-2 dry red chillies
• 0.25 tsp black mustard seeds
• 0.25 tsp urad dal (split black lentils)
• 0.25 tsp chana dal (split chickpeas)
• 0.5 tsp grated ginger
• 1 pinch of hing (asafoetida)
• 2 tsp oil
• Salt to taste
• A few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Cooked Rice: Day-old rice works best! It’s less likely to get mushy. Any short or medium-grain rice is great – think Sona Masoori or even basmati (though traditionally, shorter grain is preferred).
• Yogurt: Thick, creamy yogurt is key. I prefer using full-fat yogurt for the richest flavor, but you can use low-fat if you prefer. Dahi is the traditional choice, but Greek yogurt works in a pinch, just thin it out with a little extra milk.
• Tempering Spices: The tempering (the spiced oil) is where a lot of the flavor comes from. Feel free to adjust the amount of red chillies to your spice preference. In some South Indian households, a tiny bit of fenugreek seeds is also added to the tempering – it adds a lovely nutty aroma!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
2. Next, add the urad dal and chana dal. Sauté them until they turn golden brown and fragrant. Keep an eye on them, they burn easily!
3. Now, toss in the hing, red chillies (broken into pieces), grated ginger, and curry leaves. Sauté for just a brief moment – about 30 seconds – until the curry leaves are crisp and fragrant. Remove the pan from the heat.
4. In a separate bowl, whisk the yogurt and milk together until smooth and creamy. This ensures there are no lumps.
5. Pour the tempered spice mixture into the yogurt blend and stir well.
6. Finally, add the mashed rice to the yogurt-spice mixture. Mix everything thoroughly. If it’s too thick, add a little more milk or water to reach your desired consistency. Season with salt to taste.
7. Serve chilled! It’s even better after it’s had a chance to sit for a bit and the flavors have melded.

Expert Tips

• Don’t skip the tempering! It’s the heart and soul of this dish.
• Mashing the rice slightly helps it bind better with the yogurt.
• Taste as you go and adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative (coconut or cashew yogurt work well).
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your hing to ensure it hasn’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Use just one red chilli, or remove the seeds before adding.
  • Medium: Use two red chillies.
  • Spicy: Add a pinch of red chilli powder along with the chillies.
• Festival Adaptations: This dish is often made during Onam and Pongal in South India, sometimes with a little extra coconut milk added for richness.

Serving Suggestions

This rice and yogurt dish is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Pickles (mango pickle is a classic!)
• Poriyal (a South Indian dry vegetable stir-fry)
• Papadums

Storage Instructions

You can store leftovers in an airtight container in the refrigerator for up to 2 days. The consistency might change slightly, so you might need to add a splash of milk or water when reheating.

FAQs

What type of rice works best for this recipe?

Short or medium-grain rice like Sona Masoori is traditional, but basmati will work too. Day-old rice is ideal!

Can I make this ahead of time? If so, how long will it keep?

Yes, you can! It actually tastes better after the flavors have had a chance to meld. It will keep in the fridge for up to 2 days.

What is hing and where can I find it?

Hing, also known as asafoetida, is a resin with a pungent smell. It adds a unique savory flavor. You can find it in Indian grocery stores or online. A little goes a long way!

Can I use a different type of dal?

You can experiment with other dals, but urad and chana dal are traditional for a reason. They add a lovely texture and flavor.

Is it possible to make this without red chillies?

Absolutely! You can omit the red chillies altogether if you prefer a milder dish.

What is the best way to adjust the consistency?

Add milk or water, a tablespoon at a time, until you reach your desired consistency. Remember, it will thicken slightly as it chills.

Enjoy this little piece of South Indian comfort! I hope you love it as much as I do. Let me know in the comments if you try it and how it turns out!