Thayir Saadam - Yogurt Rice

 Yogurt and rice in the same breath!  Really?  If you thought that, then you must try this dish because you will never doubt the wisdom of these ingredients again.

From the South of India, where hot and humid weather calls for a cooling, filling meal, the yogurt rice ticks all the boxes. Yogurt is a natural food full of probiotics and a staple in most kitchens.  As the weather warms up in Melbourne, why not give this recipe a go and let me know if you liked it!

This dish can be had for lunch or dinner and to add a bit of colour and texture to it, you can mix the rice with chopped cucumber, shredded carrots, pomegranate arils or segments of mandarin.  The fried lentils can be replaced with nuts of your choice – toasted cashew nuts, peanuts and pistachios work well.

This dish is vegetarian and gluten free and is served at room temperature. 

Ingredients:

2 cups cooked and cooled rice

2 cups plain yogurt, whisked till smooth

Salt to taste

½ teaspoon black mustard seeds

2 green chillies, chopped

1 sprig curry leaves

½ inch piece of ginger chopped finely

1 teaspoon white lentils (urid dal)

1 teaspoon split, skinned chickpeas (channa dal)

3 tablespoons vegetable oil

 

Method:

In a large bowl, place the cooked rice and yogurt and add salt to taste. Using your hands mash the rice with the yogurt to a porridge like consistency.  Set aside.

In a wok, heat oil.  When the oil heats up, add the mustard seeds.  When the seeds finish crackling, add the white and split chickpea lentils.  Cook till the white lentils turn golden.  Next add the curry leaves, ginger, and green chillies.  When the green chillies turn crisp, turn off the flame.

Add the seasoning with the oil to the rice.  Mix well and serve with pappadams, pickle, or vegetable of your choice. If you prefer to have it with a meat or fish side dish, feel free to do so!

The soft rice with the silky yogurt against the crunch of the fried lentils and the heat of the crisp chillies and ginger will certainly make you go back for more! 

 

Tips:

Ensure the rice is cooked well – you should be able to squish the grains with your fingers.