Yogurt Rice (South Indian-Style Dahi Rice Recipe)
This South Indian-style yogurt rice (dahi rice) is a cooling, comforting, and nourishing dish made with creamy yogurt, rice, and aromatic spices — ready in just 10 minutes with leftover rice.
Servings: 4 servings
Calories: 466kcal
Ingredients
- 1 tablespoon olive oil
- ½ tablespoon mustard seeds
- 2 dried red chillies
- 16-18 curry leaves (kadi patha)
- 1 brown/yellow onion (small) finely chopped
- 2 green chillies finely chopped (use 1 for mild)
- ½ medium red onion finely chopped
- 2-2½ cups pre-boiled rice loosely packed
- 1 ½ cups plain yogurt
- ½ cup fresh coriander chopped
- Salt to taste
Instructions
- Heat oil in a medium pan. Add mustard seeds and dried red chillies, cooking for 1–2 minutes until spluttering.
- Add curry leaves and sauté for 30 seconds.
- Stir in the brown onion and green chillies. Cook for 2 minutes until onions are semi-translucent.
- Add the cooked rice and mix gently with the spices. Remove from heat.
- Stir in yogurt, red onion, and coriander. Mix well.
- Garnish and serve immediately.
Notes
- Rice: Use freshly boiled rice or leftover rice (made on the same day), for best results. If rice is from the fridge, heat first in the microwave, then add to the pan, alternatively, heat in the pan.
- Flavor the oil: this method involves flavoring the hot oil with mustard seeds and dried red chillies (followed by curry leaves) and this adds to the depth of flavour in this dish and is highly recommended for an authentic Indian-flavored dish.
Nutrition
Calories: 466kcal | Carbohydrates: 86g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 127mg | Potassium: 402mg | Fiber: 3g | Vitamin A: 593IU | Vitamin C: 119mg | Calcium: 171mg | Folate: 500µg | Iron: 1mg | Zinc: 2mg