I know it may seem a little strange to combine yogurt and rice together but it honestly makes for a drool-worthy treat (and it’s super easy to make!). The heartiness of rice and the coolness of yogurt topped with a sizzling tempering is simply a match made in heaven. As a South Indian, I grew up eating this dish (brings back so many memories) and this is my vegan version. This recipe also works great for last minute potlucks.
Vegan, gluten-free, no-bake
Yield: For 4
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
For the tempering
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- 2 tsp white lentils (urad dal)
- 10 - 15 curry leaves
- 2 whole dried red chilies
- A pinch of asafoetida (Hing)
You will also need:
- 2 cups of cooked rice
- 1.5 to 2 cups of vegan unsweetened yogurt
- Salt to taste
- Cilantro (optional)
- Pomegranate seeds (optional)
In a mixing bowl, combine your rice with the vegan yogurt (you are looking for a thick porridge-like consistency) and set aside.
Add your coconut oil to a small skillet on medium-high flame.
Once hot, add the mustard seeds and wait for it to splutter.
After the seeds start to splutter lower your flame to medium-low. Then, add in the white lentils and roast until a golden-red color is achieved.
To this add in your curry leaves*, dried red chilies, and a pinch of asafoetida. Cook for 10 seconds till the chilies and leaves are evenly coated in the oil and look toasty.
Now it’s time to sizzle! Pour your tempering over your pre-mixed yogurt rice.
Top with a few leaves of cilantro and pomegranate seeds for additional flavor and crunch.
*Curry leaves will make ingredients jump at you, so be careful!