1 1/2 cups (300 g) 11 oz Rice, soaked for 8 minutes
For the tempering:
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (raj)
a pinch Asafoetida (hing)
10 Curry leaves (kadhi patta)
2 tsp Green chillies, chopped
2 tsp (12 g) Ginger (adrak), chopped
3 cups (600 g) 22 oz Yoghurt (dahi)
Salt to taste
1 tsp (3 g) Mustard seeds (raj)
a pinch Asafoetida (hing)
10 Curry leaves (kadhi patta)
2 tsp Green chillies, chopped
2 tsp (12 g) Ginger (adrak), chopped
3 cups (600 g) 22 oz Yoghurt (dahi)
Salt to taste
method
1. Boil 3 cups water in a pot. Add the rice and cook till done. Drain and keep aside.
2. For the tempering, heat the oil in a pan; add mustard seeds, asafoetida, curry leaves, green chillies, and ginger. Saute for 2 minutes. Keep aside.
3. Take a big bowl; mix the rice, yoghurt, and salt.
4. Pour the tempering over the rice mixture and mix.
5. Serve with pickle.
2. For the tempering, heat the oil in a pan; add mustard seeds, asafoetida, curry leaves, green chillies, and ginger. Saute for 2 minutes. Keep aside.
3. Take a big bowl; mix the rice, yoghurt, and salt.
4. Pour the tempering over the rice mixture and mix.
5. Serve with pickle.
serving amount
serves: 2 - 4
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