Chia Seeds Curd (Yogurt) Rice is an easy and healthy recipe made with soaked chia seeds, greek yogurt (or hung curd) and tempered with Indian spices which is Keto, low carb.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 2 minutes
  • Total time: 32 minutes
  • Yield: 2
  • Category: Breakfast, Main Course
  • Cuisine: South Indian

Ingredients

Soaking Chia Seeds

  • 2 tablespoons chia seeds
  • 1/2 cup water

Tempering:

  • 1 teaspoon coconut oil ((ghee))
  • 2 tablespoons raw peanuts
  • 1 teaspoon mustard seeds
  • 1-2 dried red chillies
  • 1 sprig curry leaves
  • 1/2 teaspoon ginger (grated)
  • 1 pinch asafetida (hing) (optional)

Others

  • 1/2 cup Greek yogurt ((or thick yogurt))
  • 2 tablespoons shredded cucumber
  • 2 tablespoons shredded carrot
  • 1 tablespoon coriander leaves (chopped)
  • salt (to taste)
  • 2 tablespoons pomegranate seeds (for garnish)

Method

  1. Soak 2 tablespoons of chia seeds in ½ cup of water for at least 30 minutes, allowing them to bubble up.
  2. For Tempering: Heat ghee or coconut oil in a pan. Once the oil is hot, add raw peanuts and saute till they are nicely roasted.
  3. Next, add the mustard seeds and dry red chilies, let them splutter.
  4. Now add the chopped ginger, curry leaves, and hing (asafetida) and saute for a few seconds. Tempering is ready, keep aside.
  5. Once the chia seeds have been bubbled (swollen), add full-fat Greek yogurt (or thick curd), and mix well. You can also use thick homemade curd if you don't have Greek yogurt.
  6. Add shredded cucumber, carrot, coriander leaves, salt to taste and tempering/tadka to the bowl of chia seeds curd rice, and mix everything well. Garnish with pomegranate seeds and serve chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.