I am the happiest person if I have some yogurt and rice for lunch or dinner. If I haven’t had yogurt at least one time a day, then the day will be incomplete for me. This habit came about as my mother always made sure that we ate yogurt along with rice. My little one also need some yogurt for lunch and dinner, it is genetics isn’t? Usually I get bored with curries if I had them for lunch or dinner. My hubby has no such problems; if it is good he will eat it for lunch, dinner or even for breakfast.
Suddenly I was in a mood for making yogurt rice. Amma used to make very simple yogurt rice with curry leaves, ginger, green chilies etc. Instead of using the regular recipe I wanted to try something different which would also be tasty. After thinking what I could do different and eliminating various choices, I decided to add some carrot to it. I made my carrot yogurt rice like this way.
What you need
Cooked rice: 1 cup (I used rosematta rice)
Carrot: 1 no (grated)
Ginger: ½ inch piece chopped finely
Green chili: 1/2 no (I used Serrano pepper)
Mustard seeds: ¼ teaspoon
Urad dal : 1 teaspoon
Red chili: 1 no ( cut into halves)
Yogurt: ¼ cup
Milk: 2 tablespoons
Salt: ¼ teaspoon or to taste
Olive oil: 1 tablespoon
How I made
Heat oil in a pan and add mustard seeds, halved red chili and urad dal. When mustard seeds starts popping, add grated carrots, chopped ginger and green chili and fry for 5 minutes.
Boil the milk in the microwave for 15 seconds and keep aside.
In a bowl add cooked rice, salt, yogurt, cooled milk and carrot-ginger-green chili mixture and mix well until everything well combined.
Check salt add if need.
Enjoy with any pickle you have in your hand.
Preparation time: 10 minutes
Yield: 2 serving
Will you make it again: Yes I will