Best Indian Spiced Yogurt Rice Recipes

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CURD RICE



Curd Rice image

Provided by Archana Mundhe

Categories     Brunch     Entree     Main Course

Time 45m

Number Of Ingredients 17

1 cup rice (sona masoori or other short grain white rice)
3¼ cup water
3 cups yogurt (full fat suggested )
½ cup water (to stir in along with yogurt )
2 teaspoon kosher salt (add more if required )
2 tablespoon oil
1 tablespoon mustard seeds
¼ teaspoon hing (optional)
1 tablespoon urad daal (optional)
1 to 2 green chilies chopped
1 to 2 teaspoons ginger (grated, optional)
10 curry leaves (chopped )
¼ cup cilantro chopped
1 cucumber diced
1 cup pomegranate seeds
1 carrot grated
1 cup grapes sliced

Steps:

  • Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop, this may take 2 to 3 minutes. Add hing and urad daal. Cook for another minute as the daal turns golden brown. Turn the saute mode off and add green chilies, curry leaves and ginger. Stir for a minute and then take the tempering out in a bowl and reserve.
  • Rinse and drain the rice. Add rice and water to the Instant Pot insert. Close the lid with pressure release valve to sealing. Press the rice button and allow 10 minutes natural pressure release.
  • Open the Instant Pot and take the rice out in a serving bowl and allow the rice to cool down.
  • Once the rice is luke warm, mash it with the back of a spatula and then stir in yogurt, water and salt. Mix well. Stir in the reserved tempering and mix well. Enjoy warm with your choice of topping.

Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 869 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

DAHI TADKA RECIPE (SPICED YOGURT CURRY)



Dahi Tadka Recipe (Spiced Yogurt Curry) image

Spiced Dahi tadka or Tempered Yogurt curry is an easy and simple recipe prepared in less than 10 minutes and is also low carb and keto friendly.

Provided by Bhavana Patil

Categories     Side Dish

Time 10m

Number Of Ingredients 11

1 cup greek yogurt (hung curd)
1 tablespoon oil (or ghee)
1 teaspoon cumin (jeera) seeds
3 cloves garlic (minced)
1 stalk curry leaves
1 dry red chilli
a pinch hing (asafetida)
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
salt (to taste)
2 tablespoons coriander leaves (cilantro)

Steps:

  • Heat oil in a pan on medium flame and add cumin seeds. Let them splutter.
  • Add garlic, curry leaves, dry red chili, hing and saute for few seconds till the garlic turns light brown in color.
  • Next add turmeric, red chili powder and mix well. Turn of the gas immediately.
  • Take greek yogurt in a bowl and pour the tempering on the yogurt with some salt to taste.
  • Lastly, mix well. Garnish with coriander leaves.

Nutrition Facts : Calories 116 kcal, Carbohydrate 8 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 56 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

YOGURT RICE



Yogurt Rice image

This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell.

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

1 cup jasmine rice
2 cups water
1 tablespoon ghee (clarified butter)
1 dried red chile pepper, broken in half
1 teaspoon black mustard seeds
½ teaspoon ground turmeric
4 fresh curry leaves
1 pinch asafoetida powder
¼ cup milk
1 cup plain yogurt
salt to taste

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  • Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
  • Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 48 g, Cholesterol 13.1 mg, Fat 5.2 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 76.2 mg, Sugar 5.1 g

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