ଦହି ଭାତ | Dahi Bhata Recipe | Curd Rice ( South Indian ) | Odia

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk is more affordable.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: sugar syrup

Date chutney is healthier while sugar syrup is a budget-friendly option.

Soak 1 cup raw rice in water for 30 minutes.

Remove the water from the soaked rice.

Turn on the flame and place a pressure cooker on it.

Pour 2½ cups water into the pressure cooker.

Add the soaked and washed rice into the water in the cooker.

Close the lid of the pressure cooker and cook for 1 whistle on medium flame.

Turn off the flame and do not open the lid immediately; wait for the cooker to cool down completely before opening it.

Once cooled, open the lid and take out the rice into a container.

Pour 2 cups of thick curd over the rice and add salt to taste; mix well without adding any water.

Heat a tadka pan on the flame and add 1 tbsp ghee, keeping the flame low.

Add 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, and 2 dry red chilies into the ghee.

Add 2 chopped green chilies and 4 chopped garlic cloves to the pan.

Add 1 tbsp white gram lentils / urad dal and broken cashew nuts; fry until light brown.

Add fresh curry leaves and fry until they become light brown.

Put in 1/4 tsp asafoetida and turn off the flame; let the tempering cool for a minute.

Add the cooled tempering to the prepared curd and rice mixture.

Add chopped coriander leaves and mix everything very well.

Transfer the mixture into a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens