Dadhyonam (yoghurt Rice)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Rice | 8 | Servings |
INGREDIENTS
| 4 | c | Rice very well cooked |
| almost to paste add more | ||
| water while cooking it | ||
| 2 | up to | |
| 3 | c | Yoghurt, thich or watery |
| doesn't matter | ||
| 1 | c | Cilantro, finely chopped |
| 1/8 | c | Green chillis, finely |
| chopped | ||
| 1/8 | c | Fresh ginger, finely chopped |
| 1 | up to | |
| 2 | t | Black mustard |
| 1/4 | t | Heeng |
| Salt to taste | ||
| Milk if the yoghurt is very | ||
| sour |
INSTRUCTIONS
You can make a extremely simple item thats almost the uncompromising part of a south Indian meal. Mash the rice very well adding yoghurt little by little into paste of yoghurt and rice. Add salt and hing and continue to mix. Add the ginger and green chilli and mix the stuff switching the stove off. In a small vessel add two tea spoons of oil and crackle a the mustard on heat. then add this to the paste and add the cilantro and mix. Serve it immediately or refrigerate it for about an hour and serve. Don't mix the yoghurt in hot steaming rice. wait for it to cool. SRIKANTH@ENGIN.UMICH.EDU (RANGANATHAN SRIKANTH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 14.7mg
Sodium: 969.1mg
Potassium: 304.9mg
Carbohydrates: 25g
Fiber: 1.5g
Sugar: 1g
Protein: 6.5g