Dadhyonam (Yoghurt Rice)

Recipe Ingredients

		Cooked rice*
2 cups	474ml	Yoghurt - (thick or watery) (to 3 cups)
1 cup	16g / 0.6oz	Cilantro - finely chopped
1/8 cup	18g / 0.6oz	Green chillis - finely chopped
1/8 cup	18g / 0.6oz	Ginger - finely chopped
1 teaspoon	5ml	Black mustard - (to 2 tsp)
1/4 teaspoon	1.3ml	Hing
		Salt - to taste
		Milk - (if yoghurt is very sour)

Recipe Instructions

You can make a extremely simple item thats almost the uncompromising part of a south Indian meal.

* very well cooked almost to paste (add more water while cooking it)

Mash the rice very well adding yoghurt little by little into paste of yoghurt and rice. Add salt and hing and continue to mix. Add green chills and ginger. Mix the stuff switching the stove off.

In a small vessel add two teaspoons of oil and crackle the mustard on heat, then add this to the paste and add the cilantro and mix.

Serve it immediately or refrigerate it for about an hour and serve.

Don't mix the yoghurt in hot steaming rice. Wait for it to cool.

Source:
"Classic Indian Vegetarian and Grain Cooking,"

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