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Milk Street Bowtie Indian Yogurt Rice

Indian Yogurt Rice

4 Servings

15 minutes

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When he has leftover rice, Milk Street Facebook Community member Patrick Owen Chadd of Sicklerville, New Jersey, makes thayir sadam, or South Indian yogurt rice (also known as curd rice). He uses a combination of whole milk and yogurt to get just the right consistency and says that though he prefers the rice warm, it also can be eaten at room temperature or even cold. A spoonful of tarka—aromatics bloomed in hot ghee, butter or oil—added just before serving gives the dish a heady fragrance and rich, spicy flavor. Curry leaves, used to make the tarka, have an inimitable taste and aroma; if you cannot find them (they’re sold fresh or frozen in most Indian grocery stores), simply leave them out. The rice will still be terrifically tasty. Other common garnishes for yogurt rice include pomegranate arils, shredded carrots, diced cucumbers and Indian lime pickle.

4

Servings

Tip

Don’t use nonfat or low-fat yogurt, as the flavor is too lean and the yogurt will separate when cooked with the rice.

15 minutes

4 cups cooked white rice
½ cup whole milk
½ cups whole-milk plain yogurt
Kosher salt
¼ cup ghee or neutral oil
10 curry leaves (optional)
2 teaspoons black, brown or yellow mustard seeds
1 teaspoon cumin seeds
2 scallions, chopped
Ingredients
  • 4

    cups cooked white rice

  • ½

    cup whole milk

  • ½

    cups whole-milk plain yogurt

  • Kosher salt

  • ¼

    cup ghee or neutral oil

  • 10

    curry leaves (optional)

  • 2

    teaspoons black, brown or yellow mustard seeds

  • 1

    teaspoon cumin seeds

  • 2

    scallions, chopped

Directions

Indian Yogurt Rice

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