Yamuna Devi offers an extensive selection of rice dishes, and though I have owned The Art of Indian Vegetarian Cooking for many years I've yet to try every recipe in the rice section of her book, let alone all of the recipes calling for rice throughout. I'm happy to have some inspiration to look forward to. Certainly a staple from this most favored book is this creamy rice made with yogurt. Because it is not spicy, it's an ideal tempering dish to go along with fiery dishes. It's best served chilled, meaning you can prepare it ahead of time to go along with a more elaborate meal.
On the menu with:
Fennel-Flavoured Urad Dal Soup
|Basmati Rice with Ginger-Seasoned Yogurt|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Originally published on April 12, 2008
Simple chilled white basmati rice with ginger-seasoned yogurt folded in — a cooling and refreshing side dish for spicy meals