Curd Rice with Vegetables

Make curd rice with vegetables with measured ingredients and the step-by-step method below. This South India recipe serves 2.

Approximate total time: 20 min.

Thedietco serving tip

For a balanced plate, add a generous portion of non-starchy vegetables and a suitable source of protein; adjust starchy portions to individual needs.

Portions are general suggestions. Discuss individual needs, allergies and relevant medical conditions with a qualified dietitian. Measurements: 1 cup is approximately 240 mL; ingredients are raw unless stated otherwise.

Illustrative serving; ingredients and appearance may differ. Photo: File:Curd Rice.jpg by Sudharshan Shanmugasundaram · CC BY-SA 4.0. Resized and converted to WebP.

Servings

2 servings

Cuisine

Indian · South India

Ingredients

• Cooked brown rice 1 1/2 cups cooled
• Plain curd 1 cup
• Cucumber 1/2 cup
• Carrot 1/3 cup grated
• Milk or water 2 tbsp
• Oil 1 tsp
• Mustard seeds 1/2 tsp
• Curry leaves 6
• Ginger 1/2 tsp
• Salt to taste

Method

1. Mash cooked rice slightly and allow to cool completely.
2. Stir in curd, cucumber, carrot, salt and a splash of water to loosen.
3. Heat oil and crackle mustard, curry leaves and ginger.
4. Add tempering to rice; serve promptly or refrigerate below 5°C until serving.