Curd Rice

Summers are here and the HEAT is ON - In this hot and humid season, we need foods that are not only light on our tummies, but is also refreshing to have.

Prep time : 15 mins || Cuisine : Indian || Course : Lunch || Servings : 4

Ingredients :

• Cooked rice : 2 cups

• Pomegranate : 1/3 cup

• Grated Carrots : 1/3 cup

• Grated Beetroot : 1/3 cup

• Grated Cucumber :1/3 cup

• Curd, whisked : 1.5 cups

• Salt and pepper : As per taste.

• Water : As required

Tarka:

• Curry leaves, chopped : 1 tbsp

• Black Mustard seeds : 2 tbsp

• Dried chillies, broken : 2 to 3 pieces

• Jeera : 1 tsp

• Chana dal : 1 tbsp

• Urad dal : 1 tbsp

• Ginge grated : 1 tsp

• Oil : 2 tsp

• Grated Coconut : 2 tbsp

Method :

• Take a bowl and add the rice, curd, vegetables, pomegranate, salt & pepper. Keep aside.

• Now take a kadai and in it heat the oil. Add the ingredients for the tarka and sauté it for a couple of minutes - until you get a nice cooked aroma and the dal is crunchy.

• Next add the curd rice to a plate and drizzle the tarka on top.

• Serve, mix and eat.

- Authored by

Nikita Mitra, Senior Nutritionist