II Chilled yogurt Rice with Shredded Mango II

This delicious Rice recipe comes from the south Indian cuisine. This is a refreshing, nutritious and easy to digest rice dish. Prepared in a short time.

Serves : 6

  • 1 cups Long Grain (Basmati) Rice
  • 2 cups water
  • 11/2 cups plain yogurt (dahi)
  • 1 tsp. Salt or as per taste
  • 11/4th tsp. grated ginger
  • 1/4 tsp. freshly ground black pepper
  • 11/2 tbsp. vegetable oil
  • 2/3rd cup shredded green raw mango (Carrots can also be used in place of mango)
  • 1/2 tsp. split Urad dal
  • 1 tsp. mustard seeds
  • 7-8 curry leaves
  • Fresh coriander leaves for garnishing, finely chopped


  • Clean, wash, soak (for 10 minutes) and drain the rice.
  • Bring water to boil in a deep heavy bottomed pan. Stir in the rice and Bring to boil, reduce heat to medium and cover it with lid. Allow to cook until rice is cooked and no water is left. Remove from the heat and keep aside for 5-8 minutes covered with lid.
  • Transfer the cooked rice into a flat dish. Let it cool to room temperature. gently mix the plain yogurt, salt, ginger, pepper and mango until evenly mixed.
  • Heat the oil in a small pan and add urad dal and mustard seeds. fry until mustard seeds splutter and urad dal starts turning brown. Add curry leaves and pour this onto rice and mix gently. Chill if desired.
  • Garnish with chopped coriander leaves.