Coconut Yogurt Rice with Tempered Spices (Wahgarni)

If I could name a quintessential South Indian dish, it would 100 percent be yogurt rice. There is not a Hindu temple or South Indian household that does not have yogurt rice on the menu. It’s a staple! It’s a complete balance of carbohydrates, proteins, spices, and most importantly—satisfaction! When we were younger, we went on quite a few road trips—to Lake George, Vermont, Washington, DC, so many places! And I always remember Maa packing a tiffin with one dish being yogurt rice. And I bet we weren’t the only Indian family to do that. This dish is easy to make, easy to pack, and travels perfectly. My Coconut Yogurt Rice with Tempered Spices does that and more! It is 100 percent vegan (obviously), but it goes one step further because it incorporates leftover rice! No food waste in my house, and I strive to extend that to your home, too. This dish tastes better with leftover rice because the starches in the rice become more resistant, which means that flavors will stick to the rice better than to freshly cooked rice. Mind blown, no?

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

PREPARE THE YOGURT: In a medium bowl, add the coconut yogurt, ginger, green chilies, salt, and a pinch of sugar, and mix. Taste and add more salt if necessary. Add the basmati rice and mix to coat completely. Add 1 tablespoon of the nondairy creamer and mix. The consistency should be similar to a creamy rice pudding, so add more creamer if necessary. Taste again and add more salt if needed.

Step 2

TEMPER THE SPICES: Place a small skillet over medium-high heat and add the neutral oil. Once the oil is hot, add the mustard seeds, red chili, and peanuts. Reduce the heat to medium and swirl in the oil for 30 seconds until fragrant. Then, if using, add the curry leaves and stand back, as these will pop aggressively! Once the popping subsides, swirl and immediately pour onto the coconut yogurt rice. Stir to incorporate. Serve immediately, or let sit for at least 1 hour for flavors to incorporate further. This dish travels well, as it tastes great at room temperature and the spices help preserve the dish.