Ingredients.
• 1 cup of cooked rice
• 3/4 pot Tims Dairy Greek style Natural yogurt 200g
• 1/4 cup water
• Salt to taste

For tempering.
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8-10 curry leaves
• 1/2 tsp asafoetida
• 1 tbsp oil

Method.
In hot oil, temper the mustard seeds and once they crackle, add the cumin seeds, asafoetida and curry leaves. Keep this aside.
Mix the cooked rice with the yogurt, water and salt. You can add water to make the consistency that you like.
Mix in the tempering and serve the yogurt rice with mango pickle. It is also delicious with leftover curry or dhal

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