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. 

For more rice dishes, check out our zarda (sweet orange rice), lemon rice, Italian mushroom rice and our Indian-style flattened rice poha recipe.

If you’re looking for a light, cooling, and refreshing dish that’s quick to prepare, this South Indian-style yogurt rice (also known as dahi rice, thayir sadam, or curd rice) is the perfect recipe. 

Made with plain yogurt, pre-boiled rice, curry leaves, mustard seeds, green chilies, and fresh coriander, this dish is nourishing and satisfying. It’s a staple in many South Indian households, often enjoyed as part of daily meals, especially during hot weather when the cooling properties of yogurt balance the heat. 

The best part? It comes together in just 15 minutes if you already have cooked rice on hand, the ultimate comfort food for any occasion!

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• Substitutions and Variations
• How to Prepare the Rice
• How to Make Yogurt Rice
• Tips to Make the Best Yogurt Rice
• How to Serve
• Recipe FAQs
• Suggested Asian Recipes
• Yogurt Rice (South Indian-Style Dahi Rice Recipe)

Why You’ll Love This Recipe

• Cooling and refreshing: this comforting yogurt rice is perfect for hot summer days or when you want something light and refreshing, the cooling yogurt balances well with the aromatic spices.
• Quick, easy and versatile: ready in under 15 minutes, with leftover rice (or pre-cooked rice). Plus you can enjoy this dish as a snack, side dish or light meal, or as part of a lunch box.
• Authentic South Indian flavors: The tempering (mustard seeds, curry leaves, and chillies) adds depth and aroma.  
• Great way to use up leftover rice: this recipe is a great way to repurpose leftover rice (or extra rice that's been cooked) (less than a day old, notes on ingredients).

Ingredients You'll Need

• Boiled white rice: use either pre-boiled rice or freshly boiled rice. We recommend using freshly boiled rice for maximum freshness however if you are using pre-boiled or leftover rice, make sure it is not over a day old (for food safety reasons). 
• Yoghurt – we use natural homemade yogurt (whole-milk yogurt) which is made from whole milk (through a simple fermentation process). You can also use store-bought natural yoghurt for this recipe. Natural homemade yoghurt is extremely nutritious and has numerous health benefits. Yoghurt is contains nutrients including calcium, B vitamins, magnesium and potassium – plus yoghurt is a source of protein and may help improve digestive health. 
• Onions: a combination of red and brown/white onions are used in this recipe for their range of flavors. Red onion brings a subtle sweet flavor, while brown/white onions are used for their intensity and sharper taste. The brown/white onions are added first to cook for longer (as they are stronger and sharper), this helps to flavour the dish. Onions are finely chopped to release flavor in this dish. 
• Green chillies: use long, narrow green chillies for spice and heat in this dish. Tip: wash your hands after handling chillies.
• Red dried chillies: red chilies are optional but recommended for another layer of heat and to flavour the oil.
• Mustard seeds: black mustard seeds are used to flavor the dish and add a unique taste to this dish which contributes to its depth of flavor.
• Curry leaves (kadi pata): these are added after flavoring the oil with dried red chillies and mustard seeds, which also contribute to the flavour of this dish. 
• Fresh coriander (or cilantro): this is chopped finely and added at the end, providing a refreshing taste to this dish.
• Salt: salt is added to season this dish and enhance the taste, you can adjust as preferred
• Extra virgin olive oil: you can use any type of oil including olive or coconut oil, alternatively you can use ghee if preferred.  

See recipe card for a full list of ingredients and quantities.

Substitutions and Variations

• Spices: you can also add other tempering warm spices including urad dal, cumin seeds or asafoetida powder (hing).
• Yogurt: this recipe works best with natural or homemade yogurt (homemade curd), but you can also use Greek-style yogurt or Greek yogurt, for an extra creamy texture and extra protein.
• Uncooked rice: if using uncooked plain rice, make sure to rinse thoroughly with cold water, before cooking the rice. For this recipe, you'll need to cook the rice separately. Either use an instant pot, pressure cooker or medium pan. Once cooked, transfer rice into a medium or small colander, to rinse and drain. 
• Nuts: Garnish with roasted cashews or peanuts for extra texture.

How to Prepare the Rice

For this recipe, we would recommend using freshly boiled rice for maximum freshness. However, here are some tips if you are boiling and storing rice to keep for later:

• Wash rice thoroughly with warm before boiling. 
• Once rice is boiled, ensure it is cooled as quickly as you can (within an hour) (by rinsing and draining with cold water). This is because the longer rice is left at room temperature, the greater the chance of bacteria growing and multiplying - it is safer to quickly cool the rice and pack away. Store the cooled rice an airtight container in the refrigerator for up to 1 day. 
• When reheating rice from the refrigerator, ensure the rice is heated thoroughly - enough so it is piping hot (steam coming out) and once reheated serve immediately - do not reheat more than once. 

How to Make Yogurt Rice

1. Flavor the oil. In a medium pan, heat olive oil and add mustard seeds and dried red chillies. Cook for 1–2 minutes on medium heat, or until the mustard seeds begin to crackle (you'll hear a popping sound). Add curry leaves (be careful as they will splutter) and cook for 30 seconds.
2. Add onions. Stir in the chopped brown onion and green chillies. Cook for about 2 minutes, until the onions turn semi-translucent and lightly golden brown.
3. Add the rice. Add rice and gently mix with the tempered spices and onions, on low heat. Remove from heat.
4. Add yogurt. Stir in yogurt, chopped red onion, and coriander. Mix gently to combine. Serve immediately, garnished with extra coriander, and enjoy!

Tips to Make the Best Yogurt Rice

• 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. 
• Flavour 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-flavoured dish

How to Serve

• Yoghurt (dahi) rice is light, refreshing and tasty and best when served immediately.
• It can be served as a snack, with dips including our fresh mint chutney, South Indian coconut chutney or South Indian peanut chutney. 
• Alternatively, this dish can be part of a main meal. Serve with chilli paneer, paneer manchurian or pindi chole.

Recipe FAQs

Suggested Asian Recipes

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