Carrot Cucumber and Curd Rice

Ingredients :

1 cup grated carrot

1/2 cup finely chopped cucumber

1 cup fresh curds (dahi) , whisked

1 cup leftover cooked rice

2 tbsp milk

1/4 cup finely chopped coriander (dhania)

salt to taste

             For The Tempering

1 tsp oil

1 tsp mustard seeds ( rai / sarson)

2 tsp urad dal (split black lentils)

2 whole dry kashmiri red chillies , broken

1/4 tsp asafoetida (hing)

Method :

Put the rice in a large bowl and mash with a potato masher till smooth.

Add curd, milk, cucumber, carrots, coriander and salt and mix well. Keep aside.

Heat the oil in a small pan and add the mustard seeds.

When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds.

Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour.

Serve chilled.

Nutrient Value per serving (serves 3)