Carrot, Cucumber Curd Rice
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.
Servings Prep Time
3 10minutes
Cook Time
1minutes
Servings Prep Time
3 10minutes
Cook Time
1minutes
Ingredients
For The Tempering
Instructions
  1. Put the rice in a large bowl and mash with a potato masher till smooth.
  2. Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside.
  3. Heat the oil in a small pan and add the mustard seeds.
  4. When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds.
  5. Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour.
  6. Serve chilled.