Cucumber Curd Rice ( Pregnancy Recipe)

by Tarla Dalal

add to my cookbook add to shopping list

Added to 702 cookbooks This recipe has been viewed 51932 times

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.

Add your private note

Cucumber Curd Rice ( Pregnancy Recipe) recipe - How to make Cucumber Curd Rice ( Pregnancy Recipe)

Tags

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings
Show me for servings

Ingredients

1 cup steamed rice (chawal) , cooled
1 cup curds (dahi)
1/2 cup cucumber , washed and chopped (unpeeled)
1 cup grated carrot
1/4 cup chopped coriander (dhania)
salt to taste

For The Tempering
1 tsp cumin seeds (jeera)
1 to 2 green chillies
1 tbsp urad dal (split black lentils)
1/2 tsp asafoetida (hing)
4 to 6 curry leaves (kadi patta)
1 tbsp oil

For The Garnish
dill (shepu / suva bhaji) leaves (optional)

Method

In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
In another pan, heat the oil and add the cumin seeds.
When they crackle, add the urad dal, green chillies, asafoetida, curry leaves and sauté for 1 minute.
Pour the tempering over the rice and mix well.
Serve chilled, garnished with dill leaves if you like.

Tips