Recipe - Vagherela bhaat (spicy curd rice)

I've been cooking food since a couple of years now, ranging from a full Indian menu to a simple one-off filling dish. This is my first attempt at noting down a recipe on a blog!

This is a 20 min simple recipe, for spicy curd rice, or Vagherela bhaat as we call it in Gujarati.

Ingredients (serves 2):

  • 1 cup basmati rice
  • 2 tbsp sunflower / vegetable oil
  • 1 tsp mustard seeds
  • 1 tomato
  • 1 finger chilli
  • 4 tbsp plain / greek yoghurt
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • Pinch of asafoetida powder
  • Salt to taste
  • Freshly chopped coriander (to garnish)


1. Take one cup of rice, add three cups of water and cook it on medium flame.

2. Cook it until it looks like this:

3. Take 2 tbsp vegetable / sunflower oil, 1tsp mustard seeds and put it on low flame; let the mustard seeds splutter.

4. Add 1 finely chopped tomato, 1 green finger chilli (optional) and cook it a bit on low flame.

5. Add 4 tbsp plain / greek yoghurt, 1tsp red paprika powder, 1/2 tsp turmeric powder, a pinch of asafoetida and cooking salt to taste.

6. Mix it, and add it to the oil and tomato mixture.

7. Stir it, and cook it on a low flame for 5 min, until it looks like this:

8. Add freshly chopped coriander before serving:


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