Yogurt rice has to be the most ubiquitous rice dish in South Indian Tamil homes. Every Tamilian ends their meal be it lunch or dinner with yogurt rice.

About the recipe

Basically yogurt rice is white rice mixed with plain yogurt – that’s it. Yogurt rice is such an integral part of a Tamilian daily menu that even as toddlers yogurt rice is one of the first solid foods that are given to children. 

Yogurt rice makes a perfect summertime meal. It’s typically served at room temperature or the preferred way is cold.

I grew up with yogurt rice and I have passed on the love of yogurt rice onto Hitesh and my kids. When I make yogurt rice for dinner I always get a unanimous “Yes, yogurt rice!” reaction. 

Yogurt rice is usually made in advance and left in the refrigerator until ready to serve. Adults have yogurt rice with spicy Indian pickles. 

Sometimes to give yogurt rice some extra flavor it gets jazzed up with mustard seeds, asafetida powder, green chilies, and curry leaves that are all toasted in oil and added to the yogurt rice.

Sometimes finely chopped cucumber, carrots, onions, peas, raw mango, or corn may be added to give the yogurt rice heft and more veggie flavor

My family’s favorite yogurt rice recipe

My family likes yogurt rice simply with mustard seeds, curry leaves and asafetida. I serve it with a side of vegetables like a green beans curry,  okra curry  or turmeric spiced potatoes.  

Here the recipe I would like to share is this simple yogurt rice that my Mom used to make when I was growing up.

Yogurt Rice
makes 5-6 servings

Ingredients:

• 1 cup quinoa cooked with 3 cups water – makes about 2-3 cups cooked quinoa or 1 cup uncooked white rice cooked with 2-3 cups water.
• 4-5 cups plain yogurt or a combination of yogurt and buttermilk.
• 1 tsp mustard seeds
• 2 tsp asafoetida powder.  Yogurt rice has a generous amount of asafoetida powder, which helps in the digestion of food – especially as yogurt rice is the last course of a typical Tamil meal.
• Whole red chili or 1 green chili (optional)
• 1/2 tsp grated ginger or ginger paste
• 4-5 curry leaves if you have (optional)
• Salt
• Oil
• A few sprigs chopped cilantro

Cook’s Notes: If you would like to pump up the veggie volume go ahead and add veggies which is what I do these days to get more veggies in my families diet.  Here are a few suggestions. You can use about 2 cups of just one vegetable or a combination of vegetables including finely cut carrots, onions, cucumber, cooked corn, green peas, and  green beans.

Directions:

• In a large bowl place the cooked quinoa or white rice and let it cool to room temperature. If I am impatient to accelerate the cooling of the quinoa or rice I add a few ice cubes to the rice.
• In a small pan heat 1 tbsp oil.  Add the mustard seeds and let them splutter. Once they stop popping add asafoetida powder and cook in oil for 1-2 seconds. Turn the stove off and immediately add green chili or red chili, ginger, and curry leaves. Toast chili in hot oil for a few seconds.  Add this oil mixture to the quinoa/rice and mix in.
• If using vegetables, add them now and mix into the rice.

• Next add yogurt and mix all ingredients together.  Add salt to taste.  If the yogurt rice is too thick, add cold water to thin the yogurt rice slightly.  Yogurt rice is ready.

• Top with chopped cilantro and serve chilled or at room temperature.