Cucumber curd rice

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani, Pregnancy recipes | Tags: , , |

This is a slightly modified version of the South Indian “Dahi Bhaat”.
Rich in protein and calcium, this rice dish is just perfect for a cooling summer lunch. The cucumber, carrots and coriander provide fibre and vitamin A. I have used mild flavours, so that it will agree with you even you even during the first trimester.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup cooked rice, cooled
1 cup fresh curds (yoghurt)
1/2 cup cucumber, washed and chopped (unpeeled)
1 cup carrots, grated
1/4 cup chopped coriander
salt to taste
For the tempering
1 teaspoon cumin seeds (jeera)
1 to 2 green chillies, slit
1 tablespoon urad dal (split black lentils)
1/2 teaspoon asafoetida (hing)
4 to 6 curry leaves
1 tablespoon oil
For the garnish
dill leaves (optional)
Method
1. In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
2. In another pan, heat the oil and add the cumin seeds.
3. When they crackle, add the urad dal, green chillies, asafoetida, curry leaves and sauté for 1 minute.
4. Pour the tempering over the rice and mix well.
5. Serve chilled, garnished with dill leaves if you like.
Tips
Approximately ½ cup of uncooked rice will yield 1 cup of cooked rice.
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