A delicious curd rice with vegetables in it.
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Preparation Time : 10-15 minutes
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| Cooking Time : 20 minutes |
| Servings : 4 |
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| INGREDIENTS |
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Rice, boiled 1 1/2 cups Yogurt, whisked 3 cups Cucumber 1 small Carrot 1 medium Green peas 1/4 cup Oil 1 tablespoon Mustard seeds 1 teaspoon Asafoetida a pinch Curry leaves 8-10 Ginger, chopped 2 inch piece Green chillies, chopped 3 Salt to taste |
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- Grate cucumber and carrot and transfer into a deep bowl.
- Add the boiled rice and mix mashing them lightly with a spoon.
- Blanched green peas in sufficient boiling water for two to three minutes.
- Drain and set aside to cool.
- Heat oil in a pan, add mustard seeds.
- When they splutter add asafoetida, curry leavers, ginger and green chillies and sauté for five seconds.
- Add this to the rice in the bowl and mix.
- Add the green peas and salt and mix.
- Add yogurt and mix well.
- Keep it in the refrigerator for atleast five to ten minutes.
- Serve chilled.
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