Yogurt rice recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Cooked rice - 3 cup (must be mushy)
  2. Mustard seed - 1/4 tablespoon (tbsp.)
  3. Dry chili - 3
  4. Asafoetida powder - 1/4 teaspoon (tsp.)
  5. Green chili - 5
  6. Black grapes - 1/4 cup
  7. Spit bengal gram - 1/4 teaspoon (tsp.)
  8. Ginger - 1 inch
  9. Yogurt - 2 cup
  10. Curry leaf - 8
  11. Coriander leaf - a handful
  12. Spinach or Mint leaf - 1/4 cup
  13. Lemon juice - 1/4 teaspoon (tsp.)
  14. Black pepper - 1 tablespoon (tbsp.)
  15. Salt - as needed
  16. Oil - as needed

PREPARATION:

  1. Cook the spinach or mint leaves in water. Add drop of lemon juice, salt and mix well.
  2. Add yogurt, salt as needed to cooked rice and mix well. Keep one green chili aside and chop the rest to fine pieces.
  3. Grind curry leaves, 1 green chili, coriander leaves into a fine paste by adding little water as possible.
  4. Heat oil in a pan. Add mustard seeds once the seeds stop splattering add bengal gram, asafoetida powder and sauté until  bengal gram turns brown. Now add chopped green chili, dry chili and sauté until the green chili is sautéed. Add this to yogurt rice and mix well.
  5. Add the black grapes to yogurt rice and mix well.
  6. Heat oil in a pan add the ground paste and cook until the raw smell is gone and add it to yogurt rice.
  7. Now add cooked spinach or mint leaves to the yogurt rice and Mix well.
  8. Grid the black pepper to coarse and add to the yogurt. Mix well and serve.

NOTES:




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