Chia Seeds Yogurt Rice is inspired from the popular south Indian comfort food Yogurt Rice. Soaked chia is mixed with homemade yogurt and is seasoned with aromatic spices like mustard, asafetida, curry leaves and green chili. Savory, cool, and comforting chia yogurt is all you need after enjoying a spicy meal.
What is Chia and its benefits?
Chia seeds are the edible seeds of Salvia Hispanica, a flowering plant in the mint family native to central and Southern Mexico.
They are tiny oval shaped seeds with colors ranging from white to brown to black.
They are an excellent source of dietary fiber, calcium, and phosphorus (which is needed for stronger bones and teeth).
Chia seeds are high in fiber, so if you are new to eating Chia, start with a very small quantity (like 2-3 teaspoons) as it may cause some digestive issues because of the high amount of fiber. Also increase your water intake when consuming high fiber foods like Chia seeds.
Few ways of adding chia Seeds in your diet – Chocolate Chia Seeds Pudding, Moringa Green Smoothie, and Dry Fruit Laddu.
Why replace rice with chia seeds?
In a South Indian household every lunch and dinner is finished with yogurt rice. It’s a wonderful way of cooling our palate after a delicious meal.
Sometimes I love to replace rice with chia as it is an excellent source of protein and fiber. If you are someone who likes chia seeds, then you will definitely love this Savory Chia Curd Rice.
Ingredients:
Chia Seeds
Plain unflavored Yogurt ( preferably homemade full fat yogurt)
A tempering made of coconut oil, mustards seeds, dals, green chili, ginger, curry leaves and asafetida.
How to make Chia Seeds Curd Rice?
Soak two tablespoons of chia seeds in ½ cup of water for 30 minutes. Add 1 cup of plain whole milk yogurt ( preferably homemade) and ½ teaspoon salt. Mix it well to remove any lumps.
To make the tempering – heat a small pan and add 2 teaspoons of coconut oil. Once the oil gets hot add ½ teaspoon mustard seeds and let them pop. Now add 2 teaspoons chana dal, 1 teaspoon each urad dal and cumin seeds and saute light brown.
Reduce the heat to low and add 1 spring curry leaves, 1 green chili, 1 dry red chili, chopped ginger and 2 pinches asafetida. Saute for 30-45 seconds.
Add this tempering and coriander leaves to the chia yogurt. Mix it and check for salt. Let it rest for 10 minutes before enjoying.
Tips and Notes:
Add thick yogurt to make it creamy and not runny.
Soak the chia for atleast 30 minutes before making this dish.
The left over Chia curd rice can be stored in the refrigerator for 3 days.
If possible I highly recommend adding chana and urad dal in the tempering. Its give a nice crunch to the creamy chia yogurt rice.
Chia Seeds Yogurt Rice
Ingredients
- 2 tablespoons chia seeds
- ½ cup water
- 1 cup full fat plain yogurt ( preferably homemade)
- 1 tablespoon coriander leaves, finely chopped
- ½ teaspoon salt or to taste
Tempering
- 2 teaspoons coconut oil or oil of your choice
- ½ teaspoon mustard seeds
- 2 teaspoons chana dal
- 1 teaspoon urad dal
- 1 teaspoon cumin seeds
- 1 dry red chili, slit
- 1 green chili, finely chopped
- 2 teaspoon ginger finely chopped
- 1 spring curry leaves
- 2 pinches asafetida
Instructions
- Soak two tablespoons of chia seeds in ½ cup of water for 30 minutes. Add 1 cup of plain whole milk yogurt ( preferably homemade) and ½ teaspoon salt. Mix it well to remove any lumps.
- To make the tempering – heat a small pan and add 2 teaspoons of coconut oil. Once the oil gets hot add ½ teaspoon mustard seeds and let them pop. Now add 2 teaspoons chana dal, 1 teaspoon each urad dal and cumin seeds and saute light brown.
- Reduce the heat to low and add 1 spring curry leaves, 1 green chili, 1 dry red chili, chopped ginger and 2 pinches asafetida. Saute for 30-45 seconds.
- Add this tempering and coriander leaves to the chia yogurt. Mix it. Taste and adjust the salt.Let it rest for 10 minutes before enjoying.
- Optional – you can add some roasted peanuts or cashew on the top for crunch.
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