Tempered Yogurt Rice: Creamy, Tangy Summer Rice

Name: Tempered Yogurt Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: South Indian
Ingredients: 1 cup Rice; 2 cups Water; 1.5 cups finely shredded Carrot; 1 teaspoon Salt; 1 Green Chili, finely chopped; 1/2 teaspoon grated Ginger; 2 cups plant-based Yogurt; 2 tablespoons Oil; 1/2 teaspoon Mustard Seeds; 1/2 teaspoon Cumin Seeds; 1.5 teaspoons Urad Dal; 10 Whole Cashews; 1/4 teaspoon Hing (Asafoetida); 2 to 3 Dried Red Chilies; 15 Fresh or Dried Curry Leaves; 1/2 to 1 cup Pomegranate Seeds; Freshly chopped Cilantro

Introduction

Tempered Yogurt Rice is a simple and flavorful dish made by combining cooked rice with plant-based yogurt, shredded carrots, and a tempered spice mix. This South Indian-inspired recipe is quick to prepare, making it perfect for a light meal or side dish.

The base of the dish is plain rice cooked in water until soft and fluffy. Once cooled slightly, the rice is mixed with finely shredded carrots, green chili, ginger, salt, and creamy yogurt, creating a lightly spiced and tangy mixture.

To add depth and texture, a tempering (or tadka) is prepared by frying mustard seeds, cumin seeds, urad dal, cashews, dried red chilies, curry leaves, and hing in oil until fragrant and golden brown. This tempering is poured over the yogurt rice, infusing it with warm, aromatic flavors.

The dish is finished with a handful of pomegranate seeds for a pop of sweetness and freshly chopped cilantro for freshness. These toppings not only enhance the flavor but also add a vibrant visual appeal.

Straightforward and adaptable, this recipe is easy to prepare with pantry staples. It’s a great way to transform plain rice into something more exciting without requiring too much time or effort.

Recipe Video

Ingredients

1 cup Rice
2 cups Water
1.5 cups finely shredded Carrot
1 teaspoon Salt
1 Green Chili, finely chopped
1/2 teaspoon grated Ginger
2 cups plant-based Yogurt
2 tablespoons Oil
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
1.5 teaspoons Urad Dal
10 Whole Cashews
1/4 teaspoon Hing (Asafoetida), or use Gluten-Free Asafoetida to make this dish GF
2 to 3 Dried Red Chilies
15 Fresh or Dried Curry Leaves
1/2 to 1 cup Pomegranate Seeds
Freshly chopped Cilantro, for garnish

Instructions

Rinse and Cook Rice: Rinse 1 cup of rice until the water runs clear. Drain and transfer the rice to a cooking pot. Add 2 cups of water. Cover the pot and cook over medium heat until the rice is fully cooked.
Cool the Rice: Once cooked, transfer the rice to a large mixing bowl and allow it to cool slightly.
Mix Yogurt and Veggies: Add 1.5 cups of finely shredded carrot, 1 teaspoon of salt, 1 finely chopped green chili, 1/2 teaspoon of grated ginger, and 2 cups of plant-based yogurt to the rice. Using a spatula, mix everything until well incorporated and the rice is creamy.
Prepare Tempering (Tadka): In a small tadka pan or sauté pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 1.5 teaspoons of urad dal, 10 whole cashews, 1/4 teaspoon of hing (asafoetida), 2 to 3 dried red chilies, and 15 fresh or dried curry leaves. Stir continuously until everything is golden brown and fragrant.
Combine and Garnish: Remove the tempering from heat and transfer it to the creamy yogurt rice. Add 1/2 to 1 cup of pomegranate seeds and freshly chopped cilantro. Mix everything gently to ensure the tempering and rice are evenly incorporated.
Serve: Creamy Spiced Yogurt Rice is ready. Serve immediately and enjoy!

Recipe Notes

Rice Texture: Make sure the rice is cooled before mixing with the yogurt to prevent it from becoming mushy.
Plant-Based Yogurt: Use unsweetened and plain plant-based yogurt for the best results. Coconut or almond yogurt works well.
Hing Substitution: If hing is unavailable or needs to be avoided due to gluten, simply omit it or use a certified gluten-free alternative.
Customizable Veggies: While carrots are included, you can add other finely shredded vegetables like cucumber or beetroot.
Pomegranate Seeds: These can be replaced with raisins for a sweeter option or omitted entirely if unavailable.
Adjusting Texture: You can change the texture of the rice by adding more plant-based yogurt. For a creamier and softer consistency, mix in an extra 1/4 to 1/2 cup of yogurt, depending on your preference.