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Often considered healthy comfort food, curd rice is rich in protein, antioxidants and fibre.
It is made usually with rice, yogurt, herbs and tempering spices. This recipe also has grated cucumber, which helps to keep the body cool.
It goes well with papad, pickle and vegetable salad.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 1
Ingredients
¼ cup sona masoori rice or raw rice (uncooked rice)
1 cup water
½ cup grated cucumber
Salt as needed
½ cup thick yogurt
Coriander leaves to garnish
To temper
3 tsp oil
1 tsp mustard seeds
1 tsp chana dal
2 pinches asafoetida
1 slit green chilli
½ tsp cumin seeds
1 red chilli
Few curry leaves
Method:
1) Wash rice and add 1 cup of water.
2) Pressure cook for 4-5 whistles
3) Mash the rice and cool it.
4) Add salt, grated cucumber and curd.
5) If you are packing for a lunch box, add ¼ cup of milk and ¼ cup of yogurt.
6) Add the grated cucumber. You can add 2-4 tbsp of grated carrot too.
7) In a pan, pour oil and add the mustard seeds, chana dal, slit green chilli, cumin seeds, red chilli and curry leaves.
8) Let the mustard seeds splutter and the dal turn golden brown, then add to the bowl of rice and mix well.
9) Garnish with finely chopped coriander leaves.
10) Chill it and serve or pack for lunch box.
Notes:
a) Cucumber tends to ooze a bit of water, which makes the consistency perfect after an hour of cooking.
b) You can replace rice with millet, poha or quinoa. If using poha, wash it and soak it in water for five minutes and then proceed. No need to pressure cook.
Jeyashri Suresh runs the
vegetarian food website
www.jeyashriskitchen.com
