Namkeen Oliya
on May 01, 2022, Updated Apr 02, 2024
Namkeen Oliya (Rice with Yogurt and Dried Nuts) is a traditional Rajasthani dish made using rice, yogurt, and dried nuts and fruits. It is specially made for the festival of Sheetala Ashtami.
Here are some more Rajasthani recipes that you may like: Mirchi Ke Tipore, Rajasthani Jaiphali Aloo, Rajasthani Panchmel Dal, Rajasthani Safed Maas, and Mirchi Vada.
About Namkeen Oliya
Namkeen Oliya (Rice with Yogurt and Dried Nuts) is a traditional Rajasthani dish prepared with yogurt, cooked rice, nuts, and spices. It is served in almost all the Marwari households in summer when the heat is at its peak.
It is quite similar to South Indian Curd Rice but has added nuts for crunchiness, and there is no tempering.
Namkeen Oliya is popularly prepared during Sheetala Ashtami, a religious day that comes after Holi. On this day, people eat cold food prepared the day before. But at home, we love to enjoy it for a light, comforting lunch on a hot summer day.
Ingredients
This recipe needs simple everyday ingredients such as plain yogurt (dahi), cooked rice, almonds, cashews, raisins, cumin powder, yellow mustard seed powder, cilantro (fresh coriander leaves), and salt.
Namkeen Oliya is a great way to use up leftover rice. If you are cooking fresh rice, cool it down completely before mixing it with the yogurt.
Storage Suggestions
This is a great dish to prepare ahead of time. Prepare and store in an airtight container in the refrigerator for up to 4 days. Enjoy it chilled, or leave it on the counter to come to room temperature before serving.
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Namkeen Oliya Recipe (Rice with Yogurt and Dried Nuts)
Ingredients
- 1 cup plain yogurt (dahi, curd)
- ½ cup cooked and cooled rice
- 2 tablespoons slivered almonds
- 2 tablespoons slivered cashew nuts
- 10-12 whole raisins
- ½ teaspoon roasted cumin powder
- ¼ teaspoon yellow mustard seeds powder
Instructions
- Add yogurt to a medium mixing bowl and whisk using a wire whisk or a mathani until smooth and creamy.
- Add cooked rice, almonds, cashew nuts, raisins, roasted cumin powder, and yellow mustard seeds powder to the bowl and mix well.
- Add little milk if the oliya is too thick. Its consistency should be like that of curd rice.
- Garnish with chopped cilantro and pomegranate kernels.
- Refrigerate for a few hours and serve chilled.
