Yogurt Rice/ Thayir sadam

    Thayir sadam is a very popular dish and everyone makes it in a unique way. This is my mother-in-law's version. I remember she made this really tasty yogurt rice when we were going on a trip to Mahabaleshwar. My mom makes it with green chillies and ginger. In a way, I am lucky that I get to taste and experiment both the versions and relish it!

Serves up to 2 people
Preparation time:15 minutes 


Ingredients:


1 cup of rice
3/4 cup of yogurt
1/4  cup of milk
2 moar milagai/ dahi mirchi
6 curry leaves
1/2 tsp of mustard
1/2 tsp of urad dhal
1/4 tsp of cumin seeds
pinch of asafoetida
1 tsp of oil
salt as required


Preparation:

1.Pressure cook the rice with 3 cups of water.Allow the rice to cool.
2.Heat oil in the pan and add the mustard, urad dhal, cumin seeds, asafoetida, curry leaves and broken moar milagai.
3.As the milagai turns brown, transfer the seasoning to the rice.Add the yogurt, milk and salt to the rice and mix well.
4.Yummy yogurt rice is ready. Serve with pickle.

Dahi puri

            Dahi puri is one of the popular chaat items. When I was in India, my husband took  me to Juhu beach. I still remember eating chaat from the stalls enjoying the beach view.

Preparation time: 20 minutes
Serves up to 2 people

10 small puris (available at Indian store)
3 tbsp of sprouted moong dhal*
1 finely chopped onion
2 tbsp of finely chopped coriander
1 tbsp of tamarind-date chutney
1 potato
2 tbsp of thin sev
1 small cup of yogurt
1 tsp of chilli powder
1/2 tsp of chaat powder

salt as required


Preparation:

1.Pressure cook the potato and mash them. Add 1/2 tsp of chilli powder and salt required for the potato.
2.Make holes in the center of the puri and stuff each puri with potato, tamarind-date chutney, onion. Add salt to the yogurt and add to the puri.
3.Sprinkle thin sev, chilli powder and chaat powder. Garnish with coriander.
*Sprouted moong dhal can be substituted with pressure cooked chickpeas.