Peanut Yoghurt Rice

September 14, 2017


2 cups cooked rice
½ cup groundnut yogurt
1 tsp urad daal
A few mustard seeds
dash of hing (asafetida)
Curry leaves
½ tsp ginger pieces
2 chopped green chilies
Finely chopped coriander leaves for garnishing
Salt to taste

Heat a pan. Add urad daal and roast lightly. It should be just light pink in color. Now add mustard seeds. Let it splutter. Now add hing or asafetida. Add curry leaves, ginger and chillies. Now add the rice and yogurt or the ground nut butter milk mixture. Add salt to taste. Stir well for about 2 minutes. Let it cool. Add coriander leaves to garnish.

It tastes very good, even when cooled well.

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