One-Pot Wonders

Yogurt Rice ( Perugannam )

by:
November 12, 2021
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Yogurt Rice ( Perugannam )
Photo by Namrata
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 2-3
Author Notes

Picnic food, comfort food, tired end of the day food, detox food, saatvic food...it checks all the possible boxes and more. A home cooked meal always ends with plain yogurt and rice blended together to aid in the digestive and cooling process with the mildly spiced yogurt rice making it a tad special for picnics, religious festivals, lazy day one pot meals, train journeys amongst others. It embodies comfort food in it's ease of making it alongside the gloriously simplistic flavors of southern India . My daughter turns to it as much as I do, to soothe, placate and comfort on all sorts of days. A collective genetic predisposition for all things that say -I am home with that first morsel.
This dish travels very well in a course of 24 hrs, refrigerated upon reaching the destination and thinned out with milk or water to get to the porridge like consistency or as desired.

—Namrata

What You'll Need
Ingredients
  • 1 cup cooked medium grain white rice
  • 1.5 cups whole milk yogurt
  • 1/2 cup whole or 2% milk
  • 1 tablespoon halved or broken cashewnuts
  • 1 teaspoon chana dal ( chickpea lentils )
  • 1 teaspoon urad dal ( split black gram )
  • 1.5 teaspoons finely grated ginger
  • 1 teaspoon finely sliced serrano chilli or any green chilli
  • 1/4 cup finely diced cucumber
  • 3 tablespoons grated carrot
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole black mustard seeds
  • 1/2 teaspoon hing ( asafoetida )
  • 4-5 curry leaves
  • 1 tablespoon chopped cilantro
  • salt to taste
Directions
  1. In a medium bowl: Mix the rice + yogurt + milk + 1 tsp salt until well blended and keep aside. The texture needs to be of a thick porridge. Add more milk or water as needed if required.
  2. Heat a pan on medium. Pour in a tbsp of oil. Once heated through, add the whole mustard seeds. And wait till they sputter. Add the whole cumin seeds + hing + urad dal + chana dal + curry leaves if using any . Sauté for a mt or two until the dals turn golden. Add the ginger and the cashew nuts and fry lightly until the cashews are toasted a light brown. Turn off the heat. Add the contents to the yogurt + rice + milk mixture . .
  3. Add the cucumber + carrot + sliced green chilli. Mix well. Check for salt and add if needed. Garnish with the cilantro
  4. Remainders can be refrigerated for upto 2 days. P.S : Diced raw mango, pomegranate arils make for excellent add ins aside from the cucumber and carrots if you can get a hold of them.
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