Vegetable curd rice

If you are looking for a quick and easy way to make a light & refreshing meal in summer, then you are at the right place. This vegetable curd rice/ tempered curd rice makes for a filling lunch when served with some poriyal (vegetable stir fry). 

A lot of people love tempered curd rice, including us. There are different variations, some include pomegranate; others include only tempering of mustard seeds, onions and green chillies. Our version has some grated vegetables. 

Serves: 2-3 people

Ingredients: 

Cooked rice: 2 cups

Curd: 2 cups

Carrot: 1 medium 

Onion (chopped): 1 small

Cucumber: 1 small 

Green chilli: 1 no.

Ginger, grated: 1 tsp

Mustard seeds: 1/2 tsp

Oil (for tempering): 1 tsp

Salt: to taste 

Method:

1. Peel and grate carrots and cucumbers. Keep aside.

2. Chop green chillies finely and keep aside.

3. In a small pan, heat oil, add mustard seeds and let it crackle. Then, add green chillies and ginger, saute. 

4. Then add onion and saute it translucent. Turn off the stove.

5. In a mixing bowl, add cooked rice, carrots, cucumbers, salt, tempering and curd. Mix it well. 

Serve with subzi/ poriyal of choice. Enjoy! 😋

Notes: 

1. Adjust the amount of curd as per desired consistency & serve it with your favourite poriyal/subzi and some vadu manga/ mango pickle (optional) for your lunch. 😋

2. We have used regular curd here. You can also use Greek yogurt to increase the protein content. 😄

Share this recipe with your friends and family who love curd rice! 😀

Thanks for stopping by.

Chandhini & Subhashini