Recipe - Dadhyonam (Yoghurt Rice)

4 cup Rice very well cooked;
almost to paste (add more
water while cooking it)
2 (up to)
3 cup Yoghurt (thich or watery
doesn't matter)
1 cup Cilantro; finely chopped
1/8 cup Green chillis; finely
chopped
1/8 cup Fresh ginger; finely chopped
1 (up to)
2 teaspoon Black mustard
One fourth teaspoon Heeng
Salt to taste
Milk if the yoghurt is very
sour

You can make a extremely simple item thats almost the uncompromising part
of a south Indian meal.

Mash the rice very well adding yoghurt little by little into paste of
yoghurt and rice. Add salt and hing and continue to mix. Add the ginger and
green chilli and mix the stuff switching the stove off.

In a small vessel add two tea spoons of oil and crackle a the mustard on
heat. then add this to the paste and add the cilantro and mix.

Serve it immediately or refrigerate it for about an hour and serve.

Don't mix the yoghurt in hot steaming rice. wait for it to cool.

SRIKANTH@ENGIN.UMICH.EDU

(RANGANATHAN SRIKANTH)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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