4.4/5 rating (10 votes)

Yoghurt Rice

Thaiyar Sadam

  • Heat Mild
  • Serves 4
  • Prep 10 mins
  • Cook 15 mins
Yoghurt Rice

Hari says

You know those dishes you are sometimes told about that you immediately think that's too simple to be special? And then you try it and, boom you are just blown away. Well, this is one of those, it sounds too simple and uninspiring to be special, it's just a mixture of rice and yoghurt I hear you say, but sometimes it's the simple things that have the most impact. 

In India this is a dish that is given to people when they are not feeling well, it's easy to digest and easy to manage. I have found that it works really beautifully with spiced fish as a side too. Let me know what you think guys!

  • Ingredients
  • Method
  • 1 cup cooked rice 
  • 3 tbsp yoghurt
  • 1 tbsp mustard oil
  • 2 shallots, finely sliced


  • 1 tbsp mustard oil
  • ¼ tsp asafoetida
  • 2 dry red chilli
  • 15 curry leaves 


  1. Cook and cool some rice (see Plain Basmati Rice)
  2. Heat the oil in a pan and stir in the chopped shallots, cook on a gentle heat for about five minutes to soften them. Try not to let them colour. Leave to cool.
  3. Once cooled stir in the Greek yoghurt and the cooked shallots.


  1. Heat mustard oil in a pan and add the asafoetida, curry leaves, dried chillies and salt. Roast for a few seconds then pour over the rice.
  2. Stir the tempering through the rice and serve.

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