Prep 5 mins
Cook 5 mins
Another traditional South Indian dish. Great for summer picnics (keep in cooler).
- 1 cup cooked rice (white basmati is best)
- 1⁄3 cup yogurt
- 1⁄4 cup milk or 1⁄4 cup water
- 1⁄4 teaspoon oil
- 1⁄4 teaspoon ghee
- 1⁄8 teaspoon black mustard seeds
- 1 dried red chili (broken into 3-4 pieces)
- 4 curry leaves
- 2 tablespoons cashew pieces
- 1 tablespoon golden raisin
- 1 small green chili (optional)
- 2 tablespoons cilantro (chopped)
- Place the rice in a bowl, add yogurt and mix well.
- Add milk as desired to your liking (depends on how thick the yogurt was).
- Add salt to taste, mix and set aside.
- In a small pan, heat oil and ghee.
- Add mustard seeds to the hot oil and when it splutters, add red chilli, slit green chilli (if using), curry leaves.
- Fry for a few seconds then add cashew and raisins.
- Fry until cashew pieces are golden brown.
- Pour contents of the pan into rice-yogurt mixture.
- Also add chopped cilantro and mix well.
- Note: Most people enjoy the taste of sweet raisins in an otherwise salty dish, but if you're unsure just add 2-3 raisins and try it out. If you like it, you can just saute more raisins in a dab of ghee and add it to your dish.