Cucumber Curd Rice ( Pregnancy Recipe)
by Tarla Dalal
Added to 702 cookbooks
This recipe has been viewed 46170 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.
- 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.
- Approximately ½ cup of uncooked rice will yield 1 cup of cooked rice.
Nutrient values (Abbrv) per serving
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