India Dadhyonam (Yoghurt Rice)

India Dadhyonam (Yoghurt Rice)

 

Cooked Rice

2 cups yoghurt, thick or watery, to 3 cups

1 cup cilantro, finely chopped

1/8 cup green chillis, finely chopped

1/8 cup ginger, finely chopped

1 to 2 teaspoon black mustard

1/4 teaspoon hing optional

salt to taste

Milk, if yogurt is very sour

 

Mash the rice very well adding yogurt little by little into paste of yoghurt and rice. Add salt and hing and continue to mix. Add green chills and ginger. Mix the stuff switching the stove off.

 

In a small vessel add two teaspoons of oil and crackle the mustard on heat, then add this to the paste and add the cilantro and mix.

 

Serve it immediately or refrigerate it for about an hour and serve.

Don't mix the yoghurt in hot steaming rice. Wait for it to cool.