Yoghurt Rice/Dahi Bhaat is a traditional side dish popular in Southern parts of India. Usually served at the end of the meal, the yoghurt rice helps to ease the effect of the spicy main course dishes. Spicy Curd rice is a spicy and veggie twist to the usual tempering of curd rice making it a complete and wholesome main course dish.
I am a curd rice lover. This flavorful rice is amazing in taste and great to eat when in mood for a light meal. Though many people use left over rice for making curd rice, I would specially make a fresh batch of rice to make myself some curd rice.
One of these days, I decided to prepare some curd rice for brunch. Not wanting to compromise on the daily dose of veggies, I decided to make a vegetable- spicy version of curd rice. My husband and I, both like a little spicy food so this curd rice is a little notch up on the spice.
I always like my food to have interesting textures along with flavors. Its a delightful thing to see someone get surprised by the different textures a single meal can offer in different bites.
Though the curd rice is mashed and is soft, the chunky pieces of avocado and peanuts add that texture and twist in the flavor.
SPICY CURD RICE (Dahi Bhaat)
spicy curd rice (dahi bhaat)
- 1 cup un-cooked rice (polished/white/brown/basmati as per choice)
- 2 cups water
- 2 cups cooked rice
- 1 cup yoghurt/curd
- 1/2 cup milk – optional. Can also use water. You can also use coconut milk for the flavour.
- 1/4 cup bell peppers – chopped into small chunks
- 1/4 cup carrots – grated
- 1 spring onion – chopped. Can also use 1 medium red/white onion
- 1 inch ginger – grated
- 1 medium green chilli – finely chopped
- A pinch of asafoetida
- 1 tsp mustard seeds
- 1-2 whole dried red chillies
- 10-12 curry leaves
- 1 tsp fried/roasted peanuts / chana dal – Optional
- 1/4 Avocado, roughly chopped – Optional
- sprig of fresh coriander for garnishing
- Salt to taste
- Red chilli powder to taste
- 2 tsp oil
- Take 2 cups cooked rice or boil the uncooked rice in 2 cups of water. Once the rice is made, let is cool down.
- In a bowl, mix the yoghurt/curd and milk/coconut milk. To this, add salt (enough for yoghurt and rice). Mix it in the rice well. Leave it for 15 minutes.
- Now, using a masher, mash the yoghurt mixed rice roughly.
- Now take a pan and put to heat. Add the oil. When the oil is hot, add in the asafoetida, mustard seeds and curry leaves. Let the mustard splitter.
- Add the whole dried red chillies and the onion/spring onion and fry for about 2 minutes or till the onions are transparent.
- Now add in the green chilli, ginger, carrot, bell pepper and saute on medium flame for about 1 minute. Add salt and red chilli powder to taste.
- Remove from flame and let it cool down a little bit.
- Add this tempering to the yoghurt/curd mixed rice and mix well.
- Add in the roasted/fried peanuts, chopped avocado and chopped coriander and serve cold.
As tempting as this curd rice looks, it is great for those lazy summer afternoons. Yoghurt helps to keep it cool and this dish is better served cold, which means it can be made a couple of hours in advance and eaten at leisure 🙂
This is a quick version shown above but for real tasty treat, u should let the rice soak in the milk/ curd mixture for a couple of hours.
Serve this dish with mango pickle and papad and you have a great company for your next meal.