Starting with: Leftover rice (any variety)
Yoghurt- Rice/ Dahi- Rice
This works best if you use the subcontinental sour yoghurt (called dahi) & available at your local Indian grocer. /1
![](https://pbs.twimg.com/media/EVn1eTLU4AIyIjO.jpg)
In a bowl, mix leftover rice with yoghurt- add milk to get the consistency right. Aim for slightly watery keeping in mind that rice absorbs extra moisture.
Add salt to taste, cover & leave it be for now /2
The aim is to make it colourful & to combine sweet, salt, tang & 🌶/3
(Omit coriander if you have the soap gene thing). /4
Heat oil in a pan. Once piping hot, add mustard seeds. When the seeds start to crackle, add curry leaves & whole green 🌶 (if you prefer spicy, use finely chopped 🌶instead of whole 🌶). Cover & wait for the tiny explosions
Mind the smoke alarm! /5
(Watch for coughing fits once the spices heat up) /6
I promise you the aroma of the spicy oil hitting the yoghurt-rice is HEAVENLY.
Stir the spicy oil into the rice.
Time to taste & adjust salt & spice levels. Start low, work your way up to your spice level /7