Carrot, Cucumber and Curd Rice, South Indian Tiffin Recipe
by Tarla Dalal
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Added to 60 cookbooks
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Traditional South Indian fare, and a favourite especially with tamil brahmins, the carrot, cucumber and curd rice is a frequent choice for the ‘tiffin box’!
It is really a refreshing dish to prepare on hot summer days to complement a meal of roti and subzi.
You will be surprised to see the value-add that the simple tempering imparts to this easy preparation. It can be had chilled at home, or packed in a box for lunch .
Also do try other exciting South Indian rice dishes like Bisi Bele Bhaat , Chitrana Rice and Sundal Rice .
- Put the rice in a large bowl and mash with a potato masher till smooth.
- Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside.
- Heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds.
- Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour.
- Serve chilled.
Nutrient values per serving
|Vitamin A||867.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||5.8 mg|
|Folic Acid||16.4 mcg|
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