Creamy yogurt rice

Creamy yogurt rice

Anjum's Indian Vegetarian Feast
Emma Lee

This is a Tamil dish, made with leftover rice, yogurt and milk. It is delicate in flavour and consistency and perfect for the warmer months, as it is quite refreshing and filling but not heavy. It is lovely as it is, or as a creamy side dish with a vegetable or lentil recipe, or spoon over a little of the southern tomato chutney (see note).


Quantity Ingredient
175g basmati rice, well washed in several changes of water
2 tablespoons vegetable oil or ghee
1 teaspoon mustard seeds
3/4 teaspoon cumin seeds
1 dried red chilli, broken in half
8-10 fresh curry leaves
1 teaspoon bengal gram, well washed
1 teaspoon black gram, well washed
8g root ginger, finely chopped, (peeled weight)
250ml whole milk
250-350g yogurt, depending on sourness
salt, to taste


  1. Bring the rice to the boil in a large pot of water. Simmer for eight or nine minutes, or until soft. Drain, then return the pan to a low flame for two minutes to drive off the moisture. Cover and leave off the heat.
  2. Heat the oil in a small saucepan. Add the mustard and cumin seeds. Once the popping slows down, add the chilli and curry leaves and follow a few seconds later with both types of lentil. Once the larger ones starts to colour, add the ginger and cook for another minute. Pour the whole thing into the pot of rice with the milk, yogurt and salt.
  3. Stir well over a low heat. Taste and adjust the seasoning and yogurt, depending upon how sour it is and how loose you want the consistency. It should be creamy and porridge-like. Serve warm.

Southern tomato chutney

  • A lovely spicy, tangy chutney full of the flavours of south India.

    Heat 1 tablespoon of vegetable oil in a small non-stick saucepan over a medium heat. Add ½ small onion, sliced, and cook until softening. Add 4 g of peeled root ginger and 2 fat, peeled garlic cloves and fry over a gentle flame for one minute. Add 3 small ripe tomatoes, chopped, and salt, cover and cook for five minutes. Blend until smooth, then return to the pan. Heat ¼ tablespoon more oil in a separate pan. Add 1 teaspoon of well washed Bengal gram (chana dal) and cook until starting to colour. Add 2 dried chillies, ½ teaspoon each of mustard and cumin seeds and a pinch of fenugreek seeds and cook over a gentle heat for 20 seconds, or until the seeds darken. Add 8 curry leaves, give them five seconds, then pour the contents of the pan straight into the chutney. Return the chutney to the heat and add ¼ teaspoon of tamarind paste, or to taste. Adjust the seasoning and serve. Makes 80 ml.
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