Janani says “I’m originally from the south of India and this dish is loved by everyone there. It’s our ultimate comfort food! There are just two important ingredients here – rice and yogurt! The flavour of this dish comes from the tempering. This dish is perfect to eat anytime, but especially during a picnic on a hot summer day with a side of mango pickle. Delicious!”
Ingredients:
• 1 cup of cooked rice
• 3/4 pot Tims Dairy Greek style Natural yogurt 200g
• 1/4 cup water
• Salt to taste
For tempering:
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8-10 curry leaves
• 1/2 tsp asafoetida
• 1 tbsp oil
Method:
In hot oil, temper the mustard seeds and once they crackle, add the cumin seeds, asafoetida and curry leaves. Keep this aside.
Mix the cooked rice with the yogurt, water and salt. You can add water to make the consistency that you like.
Mix in the tempering and serve the yogurt rice with mango pickle. It is also delicious with leftover curry or dhal.
If you make this please share it with us on Instagram @timsdairyyogurt
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