Food Blogs
Carrot, Cucumber Curd Rice Recipe
Traditional south indian fare, and a favourite especially with tamil brahmins, the carrot, cucumber and curd rice is a frequent choice for the ‘tiffin box’! it is really a refreshing dish to prepare on hot summer days to complement a meal of roti and subzi. You will be surprised to see the value-add that the simple tempering imparts to this easy preparation. It can be had chilled at home, or packed in a box for lunch.
Prep Time | 10 minutes |
Cook Time | 1 minutes |
Servings |
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Ingredients
- 1 cup grated carrot
- 1/2 cup finely chopped cucumber
- 1 cup fresh curds whisked, dahi
- 1 cup leftover cooked rice
- 2 tbsp Milk
- 1/4 cup finely chopped coriander dhania
- salt to taste
For The Tempering
- 1 tbsp Oil
- 1 tsp Mustard seeds rai / sarson
- 2 tsp urad dal split black lentils
- 2 whole dry kashmiri red chillies broken
- 1/4 tsp Asafoetida hing
Ingredients
For The Tempering
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Instructions
- Put the rice in a large bowl and mash with a potato masher till smooth.
- Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside.
- Heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds.
- Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour.
- Serve chilled.