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Yoghurt Rice Dishes
Yoghurt rice is a popular dish amongst most of the South Indian states. This is a dish more commonly made in areas of Kerala which are close to the borders of Tamil Nadu. It is often made with leftover rice to give it a new lease of life.
Ingredients for Yoghurt with Rice Recipe
2 cups cooked rice [choru]
2 tbsps vegetable oil [yenna]
1 tsp mustard seeds [kadugu]
2 green chillies cut in two [paacha molagu]
2 stalks curry leaves stripped of the stalk and torn in two [kariyeppala]
½ a medium onion chopped [ooli]
¼ tsp tumeric powder (optional)
a pinch of asafetida/hing [ooloova]
1 tsp ginger chopped [inji]
10-15 cashew nuts [unndi paripu] lightly browned
250ml fresh natural yogurt [thaair]
2 tbsp fresh grated coconut (optional)
salt to taste
Take the cooked rice and heat so that its warm.
In a separate saucepan heat the oil until hot (but not smoky). With the lid of the saucepan ready to hand, throw in the mustard seeds and place the lid on the saucepan quickly to prevent any popping seeds hitting anyone.
Wait until the mustard seeds have popped, then quickly add the curry leaves, chopped onion, chopped ginger, fresh chillies and cashew nuts. Stir rapidly to prevent burning. Turn down the heat and saute the onions until lightly browned.
Add the asafetida and tumeric powder, stir. If using coconut, then stir into the mixture and take off the heat. Let the mixture cool for a few minutes, then add the fresh yogurt and stir quickly. Add salt to taste (add a little more than you think, since the rice is going to be added to this mixture).
Then fold in the warm rice a little at a time until all the rice is mixed in with the yogurt.
Add about 2 tsbps grated carrot with the coconut to add a bit more crunch and a little colour.
Add 1tsp of urid daal and 1 tsp of chana daal to the pan just after the mustard seeds.