Cucumber and Carrot Curd Brown Rice, Low Salt Recipe


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Cucumber and Carrot Curd Brown Rice, Low Salt Recipe

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 14 cookbooks   This recipe has been viewed 1440 times

On a busy day, a simple bowl of curd rice can come to your rescue by satiating your tummy and keeping you fit! We have enhanced the health quotient of this simple South Indian recipe by making it using brown rice rather than white rice.

A few low-sodium veggies have also been added to make it more nourishing. A traditional tempering that includes ginger and green chillies gives the Cucumber and Carrot Curd Brown Rice a wonderful aroma and flavour too.

In all respects, this is a satiating one-dish meal that you can enjoy occasionally.

You can also occasionally try other rice delicacies like the Nourishing Khichdi and White Gravy Biryani .

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Cucumber and Carrot Curd Brown Rice, Low Salt Recipe recipe - How to make Cucumber and Carrot Curd Brown Rice, Low Salt Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
    Method
  1. Put the brown rice in a deep bowl and mash it with the help of a potato masher.
  2. Add the curd, cucumber, carrot, salt and 2 tbsp of water, mix well and keep aside.
  3. Heat the oil in a small non-stick pan add the urad dal, mustard seeds, green chillies, ginger and curry leaves and sauté on a medium flame for 1 minute.
  4. Pour the tempering over the prepared rice-curd mixture and mix well.
  5. Serve immediately.

Nutrient values (Abbrv) per serving
Energy184 cal
Protein5.3 g
Carbohydrates23.6 g
Fiber2.5 g
Fat6 g
Cholesterol10 mg
Sodium118.4 mg

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Reviews

Cucumber and Carrot Curd Brown Rice, Low Salt Recipe
5
 on 23 Aug 17 02:46 PM


A South Indian special with the twist of using brown rice. Nice one! The flavours were truly authentic. I like it chilled, so I refrigerated it for an hour before serving.