Dadhyonam (yoghurt rice)

Yield: 8 Servings

Measure Ingredient
4 cups Rice very well cooked; almost to paste (add more water while cooking it) (up to)
3 cups Yoghurt (thich or watery doesn't matter)
1 cup Cilantro; finely chopped
⅛ cup Green chillis; finely chopped
⅛ cup Fresh ginger; finely chopped (up to)
2 teaspoons Black mustard
¼ teaspoon Heeng
\N \N Salt to taste
\N \N Milk if the yoghurt is very sour

You can make a extremely simple item thats almost the uncompromising part of a south Indian meal.

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

In a small vessel add two tea spoons of oil and crackle a 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.




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