Chilled yogurt Rice with Shredded Mango
-Recipe from Yamuna mataji
This moist, pleasantly seasoned rice and yogurt dish in the South
Indian tradition takes only a short time to prepare. Whenever rice is
combined with yogurt, the result is refreshing, nutritious and easy to
digest. The combination may be served either chilled or at room
temperature, so it fits into many different menus. This particular rice
dish is a welcome favorite, especially in the summer season, when light
rice is preferred.
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 20 -30 minutes
Serves: 5 or 6
1 cup (95 g) basmati or other long-grain white rice
1 2/3-3 cups (400-480 ml) water
1 ½ cups (360 ml) plain yogurt or mixture of sour cream and yogurt
1 teaspoon (5 ml) salt
1 ¼ teaspoons (6 ml) ground ginger
¼ teaspoon (1 ml) freshly ground black pepper
2/3 cup (160 ml) peeled, shredded green raw mango, firm but under ripe (cucumber or carrot can be substituted for the mango)
1 ½ table spoons (22 ml) ghee or sesame oil
½ table spoon (7 ml) split urad dal, if available
1 teaspoon (5 ml) black mustard seeds
6 – 8 curry leaves, preferably fresh
A few sprigs of fresh parsley or coriander for garnishing
1. If basmati rice is used, clean, wash, soak and drain as explained on page 4.
Bring the water to boil in a heavy 1 ½ -quart/liter nonstick
saucepan. Stir in the rice and reduce the heat to very low. Cover and
gently simmer with out stirring for 20-25 minutes or until the rice is
tender and fluffy and all of the water is absorbed. Remove from the
heat and let the rice sit, covered for 5 minutes to allow the fragile
grains to firm up.
3. Spoon the cooked rice into a
flat dish. Let cool to room temperature. Gently fold in the yogurt,
salt, ginger, pepper and mango until evenly mixed.
Heat the ghee or oil in a small saucepan over moderate heat until
it is hot but not smoking. Toss in the urad dal and mustard seeds. Fry
until the dal is richly browned and the mustard seeds turn gray and
sputter and pop. For the last 3- 5 seconds of frying the spices, toss
in the curry leaves. Pour the fried spices into the rice and mix
gently. Chill if desired.
5. Garnish each serving with parsley or coriander.