By Priya Krishna
Updated Oct. 11, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- 4(747)
- Notes
- Read community notes
Yogurt rice is a nostalgic dish for many South Asians, and especially South Indians. It’s the ultimate comfort food, and a no-fuss dinner that’s easy to put together. Cool, creamy yogurt and crunchy, warm spices create a dreamy contrast that makes this dish feel more whole meal-worthy than snack-friendly (though it’ll serve you well for both). Traditional versions include mustard seeds, curry leaves and urad dal, but this variation includes a different set of pantry staples: cumin seeds, cashews and red chile powder. The trio, plus fresh green chiles, gets sizzled in ghee, enhancing all the rich, smoky, spicy flavors, then gets poured directly over the yogurt rice. Add grated carrots and zucchini to give the rice more heft, or try it with a different combination of spices.
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Ingredients
Yield:4 servings
- 3cups cooked long-grain basmati rice, at room temperature
- 1tablespoon minced ginger (from about a 1-inch piece, peeled)
- 1teaspoon coarse kosher salt (such as Morton)
- 2½cups full-fat plain yogurt
- 2tablespoons ghee (or unsalted butter)
- ¼cup raw, unsalted cashews
- 1Indian green chile or serrano chile, minced
- 1tablespoon cumin seeds
- ¼teaspoon red chile powder (such as Kashmiri chile powder or ground cayenne)
- ¼teaspoon asafetida (optional)
- 2tablespoons roughly chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
713 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 122 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 17 grams protein; 557 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
In a bowl, combine the cooked rice, ginger and salt. Fold in the yogurt. The yogurt should evenly coat the rice, so that it resembles a thick rice pudding.
Step
2
In a small saucepan on medium heat, melt the ghee. Add the cashews and chile, and cook, stirring occasionally, until the cashews are lightly browned, 2 to 3 minutes. Shift the cashews and chile to the side of the pan, and add the cumin seeds, toasting until they are slightly browned, 30 seconds to 1 minute. Stir in red chile powder and asafetida (if using), then turn off the heat.
Step
3
Pour the spice mixture over the rice and garnish with cilantro.
Ratings
4
out of 5
747
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Cooking Notes
Rajendri
This is thayir sadham, a comfort food in most south Indian homes. I find basmati rice, which I love in other recipes, not as appropriate for this dish as a neutral-flavored long grained rice. Instead of ghee, I use Indian sesame oil, omit the cashew nuts, and add a pinch of mustard seeds while roasting the cumin seeds. The asafoetida is a must; it introduces a complex depth to the rice. I add a sprig of curry leaves to the seasoned oil before adding it to the rice.
This is fast and a crowd pleaser
I appreciate the author notes with the recipes, and this one especially. When I told my family what I made for dinner, they initially looked dubious. When I told them a South Asian culture would call this comfort food, they immediately opened up to it.I’m not South Asian, but it’s easy to see why it’s comforting. We won’t overdo this in our rotation. But I will certainly roll this out on some cold winter day when the pantry is bare and we just want a good bowl of something fast and satisfying.
DD
This is not only Southern Indian comfort food, its also classic end of the meal dish to eat.Couple points: #1. For a soft pudding like consistency its important to cook the rice to be soft with extra water. While its still warm, mash some of the rice grains(1/2 cup). #2. Various fresh veggies are added in moderation, like red onions diced small, carrots shredded, pomegranate seeds. These are added for flavor and visual appeal ;-)
Hemalee Patel
I recommend adding the "traditional" ingredients that are mentioned, as well. My son is allergic to cashews, so we add peanuts instead. Just as delicious.
A. Smith
Yes. You can do anything you like. That is the joy of cooking.
MW
Greek yogurt is a complete protein. Cashews are also an excellent source
Nilla S.
Thayir saadham is classic comfort food! Had a bowl almost every single day of my childhood. At its simplest it’s just plain cooked rice mixed with plain yogurt with some salt, and this is it at perhaps its fanciest.An in-between simplified version of this calls for the same cooking preparation, but use of just ooruga (jarred pickle - what North Indians would call aachar) as a topping instead of the crunchy goodness offered here.
B G
Oh, you're lucky! Curry leaves are part of the spices tempered (fried) together. Add them after the cumin, make sure they don't burn, and they become part of the spice mixture added to the yogurt-rice. Enjoy!
Easter
Love seeing Thayir Sadham (Yogurt Rice) on NYT cooking! My kids love it and it’s so easy to make. Truly a South Indian, Tamil, comfort food. I grew up eating with long grain rice but prefer with basmati rice -it doesn’t absorb as much of the yogurt so it’s a little thinner. Literally just rice, mixed with yogurt, salt and tempered. I use a bit of oil, then throw in black mustard, dried red Chile or two, urad dhal, curry leaves from Indian store. When mustard pops, add & top with fresh cilantro
Nancy New Jersey
I would put 3 or 4 curry leaves (mine are quite small!) in the ghee with the other spices. However, they do not soften. They are more like bay leaves which are not pleasant to eat so I would remove them before pouring the spice mixture over the rice.
Hemalee Patel
Add to the ghee after cashews are browned. Or after cumin seeds. Just to get a little "fried" and add their flavor to the ghee. It is better to not let them brown.
A. Smith
Re: adding meat, I would say that, like any cooking, you can add anything you like. Reading this recipe, I think the key ingredients are the rice and yoghurt, with spices and nuts stir fried and added on top of the rice. But if you wanted to add other meats and veggies or different nuts or spices, you could undoubtedly do so. If you want to stick to an Indian tradition, you might consider lamb or chicken. If you add beef or pork, you'd be really straying. But these are personal choices.
SC
There's protein in yogurt.
Laura
The nuts are protein, but I'm sure it would work with chicken or shrimp?
Mahnoor
Vixen, you may want to fry them in the ghee with the cashews and the chile to release flavor if you want to add the curry leaves
dana dennis
This is great! I thought it would be kind of bland but it had a lovely kick once it was all mixed together.
Nicole Fitzhugh
This was a surprise hit! I might add peas next time? Served w/ TJ’s samosas.
CM
This went over well. Like others, I threw I. A few curry leaves and wished I’d done some mustard seeds. But good, quick, and worth doing again.
LTF
Make it easy on yourself. Use any rice other than basmati. It is delicate, so it does not take well to folding and does not have enough starch to give pudding like consistency.
Tika
My mom used to always add halved grapes. Delicious.
Butterscotch
In India is this eaten at room temperature like a rice salad? Or is the finished dish rewarmed before it's served?
Giselle
Room temp
Geeta Rao
Definitely a comfort food for most South Indians like me! A few tips: rice should be somewhat overcooked (add more water for cooking than normal) and mashed when still warm; add a mixture of milk and yogurt to the rice, the milk prevents the yogurt rice turning sour; the yogurt rice should be a loose mixture, adjust liquid accordingly; include mustard seeds in the tempering, an absolute must! Finally, the accompaniment for this rice is a lemon pickle (could be store bought)! All set now!
LouL
This recipe is so incredibly simple, tasty and beautiful. Thank you!
Mia
This recipe is good, but you need to quadruple the cashews. A quarter cup is like 5 cashews. Also it does not take 5 minutes to make.
Jacob
Very quick if ingredients are on hand. Not sure what it's supposed to taste like, but our version was very tasty.
kh nyc
Comforting indeed! I used the introductory comments as well as reader comments to do a little improvisation. Rather than making ghee, used Julie Child's astuce of butter & oil together to prevent burning. Spices were: cumin seed, black mustard seed, powdered curry leaf, ground fermented white pepper, and a bit of black lime. I added chopped green beans and shrimp to make the meal more substantial. I dry-toasted the cashews in a cast iron skillet for a few minutes before adding to the pot.
yee
I added some chopped red onion and it was delightful! Would salt the cashew, pepper,Cumin, ghee mixture rather than just salting the rice as well.
Maureen
Re: asafoetida:Asafoetida is the dried latex exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family.I'm not sure if one needs to avoid if one has a latex allergy ( I would) but it is useful to be aware of its origin.
Delicious!
Delicious but recommend using about half the amount of yogurt and add more cashews.
CT Swanson
Made this the other night and found it bland. I used plenty of fresh ginger but wonder if sauting the ginger would have helped. Would make half the rice next time.
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