Cucumber and Carrot Curd Brown Rice, Low Salt Recipe
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 16 cookbooks
This recipe has been viewed 3027 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 .
- Put the brown rice in a deep bowl and mash it with the help of a potato masher.
- Add the curd, cucumber, carrot, salt and 2 tbsp of water, mix well and keep aside.
- 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.
- Pour the tempering over the prepared rice-curd mixture and mix well.
- Serve immediately.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.