October 16, 2018
0 Ratings
Photo by Lakshmi Sundar
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

One of our favorite comfort foods is yogurt rice. Cooked rice is mixed with yogurt and topped with a wonderful combination of mustard seeds, red chilies, asafoetida, curry leaves and peanuts sautéed in oil. This dish is the ultimate palate cooler on hot, sultry summer days.

This keto friendly version could easily take the place of a chilled salad on a warm day. To make this version, I simply substituted broccoli rice for rice. You can either make your own broccoli rice in the food processor or simply buy it in the produce section of the grocery store. Cauliflower rice yields a similar taste and can be easily substituted for the broccoli rice. And of course, if you don’t need the dish to be keto friendly, steamed basmati rice is a wonderful option. —Lakshmi Sundar

What You'll Need
  • 2.5 cups Broccoli or cauliflower rice
  • .5 cups Greek yogurt
  • 1 tablespoon Cooking oil
  • 1 tablespoon Mustard seeds
  • 3 Dried red chillies
  • .5 teaspoons Asafoetida
  • 4-5 Curry leaves (optional)
  • 4-5 Peanuts chopped (optional)
  • Salt to taste
  1. Put the broccoli or cauliflower rice in a microwave safe bowl, cover with a paper towel and cook for four minutes. Cool the rice for 10 minutes.
  2. Add the yogurt to the rice and mix well.
  3. Add salt as needed and mix well.
  4. In a small saucepan, warm up a tbsp of oil and add the mustard seeds, red chilies, asafoetida, curry leaves, and peanuts. When the mustard seeds start popping, pour the mixture on the yogurt rice and mix well.
  5. Enjoy!

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