Carrot and Cucumber Curd Rice
Crunchy cucumber and fresh carrots added to the ever comforting curd rice, topped with a tempering of red and green chillies, curry leaves, mustard seeds and ginger.
Simple, easy, quick, satiating, comfort food… just like every other recipe on this blog!
This recipe of carrot and cucumber curd rice is ready in literally 10 minutes, including prep! That is, if you have leftover steamed or boiled rice ready to use in the refrigerator. If not, the recipe takes possibly 7-10 minutes longer, to accommodate the cooking time for rice.
3CR is the best way to use leftover rice though! Just saying
Carrot and cucumber curd rice is a refreshing change from the regular curd rice recipes. With a mild crunch and texture. And the goodness of curd! The tadka or tempering adds another layer of flavours. So flavourful, it makes the family SWARM around the kitchen!
A complete meal by itself, carrot and cucumber curd rice can also be served as a side along with chapati, sabzi or any curry recipe too! The ever versatile and forgiving Thalipeeth with thecha served alongside this recipe of curd rice makes a good meal combination too.
Carrot and cucumber curd rice is also a fuss-free lunch or kids tiffin idea.
This recipe of Carrot and Cucumber Curd Rice is naturally gluten free and vegetarian. To make it vegan, simply use vegan yoghurt.
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This recipe of Carrot and Cucumber Curd Rice
Time taken: 15-20 minutes max.
Ingredients to make Carrot and Cucumber Curd Rice
½ cup rice, I use sona masoori
3 cups water
1 - 1½ cup curd / dahi
¼ cup cucumber, diced
¼ cup carrot, diced
Salt to taste
For the tadka / tempering
1 tbsp coconut oil
1 tsp mustard seeds
1 whole dried Kashmri red chilli
1 fresh green chilli
1 sprig curry leaves
2 tbsp ginger, grated
Method of making Carrot and Cucumber Curd Rice
First things first, Cook The Rice
Wash the rice well and soak it for about 30 minutes.
For rice, lesser soaking time is ok, never more! Soaking rice for longer tends to break the rice grains while cooking.
Bring 3 cups of water to a boil. Add the soaked rice. Cook the rice on medium low heat till done. Not al dente, done. Cooked. Well cooked!
Drain the rice and keep it aside. I prefer to spread the rice on a tray to let it cool quicker (this is a quick fix recipe, remember!).
While the rice is cooking, you could prep the carrots and cucumber (multitasking saves time!).
Dice or finely chop the carrots and cucumber. Keep aside.
Once the rice is at ambient temperature, add chilled curd / dahi and mix gently. Add salt to taste, carrots, cucumber and mix again - gently.
It helps if you have leftover rice ready in the refrigerator to use. This recipe of carrot and cucumber curd rice is a great way to use leftover steamed / boiled rice.
‘Tis Tadka Time
Heat coconut oil (preferably and for its elegant aroma!) or any flavourless cooking oil of choice. Add mustard seeds. Once these splutter and crackle, add the whole dried Kashmiri red chillies, chopped green chillies, curry leaves and grated ginger.
Cook the tadka / tempering for a minute or so, till everything is crisp but hasn’t changed colour.
Switch off the heat and add the tadka to the carrot and cucumber curd rice. Cover the curd rice for a couple of minutes to let the flavours of the tempering work their magic!
Your quick fix carrot and cucumber curd rice is ready to serve!
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