Cucumber curd rice
Easy to make South Indian curd rice with the goodness of cucumber, perfect for the summer season
Servings: 1
Ingredients
- ¼ cup sona masoori rice or raw rice un cooked 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 chili
- ½ tsp cumin seeds
- 1 red chili
- Few curry leaves
Instructions
- Wash rice and add 1 cup of water to this.
- Pressure cook this for 4-5 whistles
- Mash the rice and cool this completely.
- Add salt, grated cucumber and curd to this.
- If you are packing for lunch box, add ¼ cup of milk and ¼ cup of yogurt.
- Add the grated cucumber to this. You can add 2-4 tbsp of grated carrot too.
- In a pan add oil and add the mustard seeds, chana dal, slit green chili, cumin seeds, red chili and curry leaves.
- Let the mustard seeds splutter and the dal turns into golden brown.
- Add this to the bowl.
- Mix well. You can use your hands to mix it or use a clean spoon.
- Garnish with finely chopped coriander leaves.
- Chill and serve or pack for lunch box.
- You can enjoy this with any pickle. I loved this as it is.
Video
Notes
Notes:
1. Since we are adding cucumber it tends to ooze out little water and make the consistency perfect after an hour of making.
2. You can replace rice with millet, poha, or quinoa too. If using poha | aval, just wash and soak this for 5 minutes and proceed. No need to pressure cook.
3. Cucumber curd rice pairs well with pickle or vatha kuzhambu too.