I made Baby Aloo Pulao, Tomato Rice (satvik version with no onions), Karuvepillai Rice (curry leaf rice), and Bagalabath or yogurt rice (link for the pulao and curry leaf rice is given). I made karamani parupusili (a traditional Iyengar veggie recipe made with veggie and toor dhal), fried some homemade vadams (fryums), and pickle. Carrot almond kheer - a perfect dessert for the perfect meal. It was a wonderful and delicious meal - the apt way to describe is DIVINE!
Here I have the recipe for yogurt rice. It is very simple to make and you can never go wrong making yogurt rice. It has all the goodness of yogurt and hence it is good for health too. A very simple way - just add fresh yogurt to rice (adding salt is optional) mix and there you go. I have a lot of memories having this wonderful rice with lots of fresh ripe mangoes (for many people this is a childhood lunch box favorite). Yogurt rice with mangoes is a perfect combo. Even now it is my favorite one (and also to many). Summer months are always enjoyed with fresh ripe mangoes and fresh mango pickles and yogurt rice. Though raisins, pomegranates, grated cucumbers, and carrots are also equally flavorful, the best way I like it with fresh ripe mangoes or with grated unripe mangoes. Also, you cannot deny the divine combination of this rice with spicy mango, lemon or chilli pickles, or mormilagai (pickled and dried green chillis deep-fried). Coming back to the recipe:
Cilantro - 1 or 2 tbsp (for garnish)
Mash the cooked rice a little. Heat oil in a pan, add the seasoning ingredients one by one after the mustard seeds splutter. Add the seasoning, salt, yogurt, and milk.
Mix thoroughly without any lumps. Garnish with cilantro.
You can add or top the rice ripe or unripe mangoes, pomegranates, raisins, grated cucumber or carrot. This quantity alone serves 4 to 6 people and if you have a few other dishes too, can feed about 8 persons.
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