Chilled yogurt rice with shredded mango (Dadhyodhana) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 22) by Yamuna Devi

  • curry leaves
  • basmati rice
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, sesame oil for ghee, sour cream for a portion of yogurt, cucumbers or carrots for green mangoes, and coriander sprigs for parsely.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toovar dal with chopped spinach (Toovar palak dal); Green beans with coconut (Barbatti nariyal sabji); Deep-fried shredded plantain clusters (Khasa kacha kela bhaji); Sprouted mung bean salad with water chestnuts and toasted almonds (Sabat moong salaad); Fresh mint chutney (Podina chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, sesame oil for ghee, sour cream for a portion of yogurt, cucumbers or carrots for green mangoes, and coriander sprigs for parsely.

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