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Mango Yogurt Pilaf/Mango Curd Rice

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Curd rice is one of the most popular and staple diets of South India. Curd rice is served almost in every meal and everyday in southern parts like Tamil Nadu, Karnataka , Andhra Pradesh and some parts of Maharashtra.

Idea of mango yogurt rice pilaf! (Mango curd rice)

It’s the beginning of spring/summer and I spotted fresh mangoes in the grocery stores nearby. I was super enthusiastic to try something with mangoes. The best part with this recipe is you can use any of your leftover rice. Check these links for fried rice and mint pilaf with leftover rice. I settled my idea with cooking mango curd rice. But I gave it a small twist!!! I cooked the rice with coconut milk to give it some more intense flavours. The trail was a super success. We all loved it and licked our fingers until the end.

Check this mango recipe on the blog

What is Coconut Rice Pilaf

Pilaf is a dish mainly cooked with Rice or quinoa wherein rice is cooked mainly with some kind of stock or broth and tempered with vegetables, meat or any other grain. Do check out my variation in Quinoa Pilaf posted earlier. Here I cooked rice in stock i.e coconut milk. Coconut milk rice doesn’t taste like coconut but gives it a little mild taste and softer texture may be a little sweet taste. It’s not overwhelming but yes you can nail the Asian taste in it.

What is Curd Rice?

Curd rice is a simple preparation made by adding yogurt to the cooked rice and tempered with some spices. The process involves cooking the rice either in a pressure cooker, instant pot , on a stove top or an electric rice cooker.Rice is simply cooked well and cooled down.

This process is very simple and generally plain unflavoured yogurt is used with rice. I personally love curd rice because it is so easy to make and it can be packed while you are travelling. It tastes delicious when chilled.

Flavoring it with mango

  • So mango was the hero of my dish and wanted to incorporate the sweet and a bit sour taste in the rice. For which I cooked the mangoes in a little bit of water and used the paste along with some fresh unflavored yogurt and the blend was perfect.
  • Fresh yogurt doesn’t taste sour and is just correct to blend with the mango puree.
  • Cooking the mango here was necessary as I used the Mexican mangoes available here and they seem to be a little raw and without cooking they would not blend well with the yogurt. It would taste bitter in some time.

What all goes in Mango curd rice

  • Rice / Leftover Rice
  • Mangoes
  • Coconut milk
  • Some spices 
  • Dried red chilies

How does this dish taste?

Mango yogurt pilaf has a subtle tropical taste. It is a perfect balance of sweet and sour along with the spicy combination of spices. It’s just the perfect refreshing summer taste.

What can go wrong

Cooking the rice in coconut milk

While cooking the rice we need to substitute water with coconut milk. So here I used half water and half milk to cook the rice. Completely using coconut milk can make the rice too sweet and creamy.

While blending yogurt in cooked mango

The mango puree needs to cool down completely before you blend yogurt in it. If added when the puree is warm the yogurt may curdle and spoil due to the reaction with sour mango.

Using tinned mango pulp

Canned mango pulp is artificially sweetened and can make you dish a dessert.

So let’s check this refreshing serving of the mango yogurt pilaf

Mango Yogurt Pilaf / Mango curd rice

Rasika Dhadiwal @veggie-bites
Mango Yogurt pilaf is rice cooked with coconut milk to give it some more intense flavours and then flavored with mangoes and soaked in a lot of yogurt. It is subtle creamy and gives the perfect tropical flavour. t is a perfect balance of sweet and sour along with the spicy combination of spices. It's just the perfect refreshing summer taste.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, Thai
Servings 4 People

Ingredients
  

For rice

  • You can use any of your left over rice.Pre-soak leftover rice in 4 tablespoon of coconut milk (optional)
  • Jasmine rice / any other rice can be used ( Basmati/Ambe mor/ Sona Masoori)
  • Coconut milk
  • Water

For flavouring

  • 1/2 mango cut in pieces (Mango cannot be Alphonso, it has to be sweet and sour)
  • 1 CUP fresh unflavored yogurt (Vegans can substitute with Coconut yogurt/ Almond yogurt / Any vegan yogurt)
  • 1/2 tesp butter
  • 2 tbsp water

For tempering

  • 1 tbsp oil
  • 1 tesp mustard seeds
  • 2-3 whole dried red chilies
  • 3-4 Curry leaves
  • 1 tsp sugar
  • Paprika for garnish

Instructions
 

  • Cook 1 cup rice with 1 cup water and 1 cup of coconut milk. (I used a electric rice cooker) you can use a regular pressure cooker or instant pot.
  • After the rice is cooked spread it in a flat tray/plate and cool down.
  • Now take the mango and peel it. Dice it into pieces.In a saucepan add the mango pieces and cook it with 2 tablespoon of water and 1 teaspoon butter. Cook the mango until soft and switch off the flame.
  • Cool it a bit and blend it.
  • Add about a cup of unflavored yogurt and blend it with the mango puree with an immersion blender.
  • Now mix the mango yogurt in the rice and incorporate it well.
  • Now heat oil in a saute pan.Crack some mustard seeds, curry leaves and dried red chilies with a pinch of asafoetida.
  • Now fold this sauteed mix in the mango rice until it incorporates well.
  • Pour the rice in the serving bowl and garnish it with a pinch of paprika and some mango pieces.Chill the rice in the refrigerator for about ½ an hour.
  • The beautiful light green – yellow mango yogurt pilaf is ready to eat!

Notes

Vegan Mango Yogurt Pilaf

For Vegan rice cook rice with coconut milk. While blending yogurt substitute regular yogurt with Coconut yogurt or Almond milk yogurt or any other preferable Vegan Yogurt. Rest of the recipe remains the same.
Notes
  • You can use any rice. Jasmine will give it a perfect Asian flavour otherwise you can use any rice like Indian sona masoori or ambe mor or you may even try Basmati.
  • You can also use any leftover rice. soak it in 4 tablespoon of coconut milk for about 15 minutes.
  • I cooked the rice in coconut milk but it can be cooked only with water. It won’t be called pilaf then.
  • You can add freshly grated coconut while cooking along with coconut milk*
  • Mangoes should be a little sour as well as sweet.
  • Yogurt can be homemade or market bought. It needs to be fresh and thick.
  • If you like you can use mango chunks too in the rice.
  • You can even temper the rice first and then add the mango yogurt to it. (I did that)
  • You can skip mustard seeds and curry leaves. 
  • Add pomegranate seeds else..
Keyword Curd, delicious, vegetarian

Nutrition

Rice is a great carbohydrate. When cooked in coconut milk it is a rich source of protein and high on manganese. Mango is an excellent source of vitamin A and fibers. And yogurt is an excellent probiotic along with the calcium property. All in all a perfectly nutritious dish!

Enjoy this yummy creamy rice in any of your meals!

Also check our other 30 minute dinner recipes


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