Cucumber and Carrot Curd Brown Rice, Low Salt Recipe
by Tarla Dalal
Added to 19 cookbooks
This recipe has been viewed 14027 times
On a busy day, a simple bowl of curd rice can come to your rescue by satiating your tummy and keeping you fit! We have enhanced the health quotient of this simple South Indian recipe by making it using brown rice rather than white rice.
A few low-sodium veggies have also been added to make it more nourishing. A traditional tempering that includes ginger and green chillies gives the Cucumber and Carrot Curd Brown Rice a wonderful aroma and flavour too.
In all respects, this is a satiating one-dish meal that you can enjoy occasionally.
You can also occasionally try other rice delicacies like the Nourishing Khichdi and White Gravy Biryani .
Method- Put the brown rice in a deep bowl and mash it with the help of a potato masher.
- Add the curd, cucumber, carrot, salt and 2 tbsp of water, mix well and keep aside.
- Heat the oil in a small non-stick pan add the urad dal, mustard seeds, green chillies, ginger and curry leaves and sauté on a medium flame for 1 minute.
- Pour the tempering over the prepared rice-curd mixture and mix well.
- Serve immediately.
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Nutrient values (Abbrv) per serving
| Energy | 184 cal |
| Protein | 5.3 g |
| Carbohydrates | 23.6 g |
| Fiber | 2.5 g |
| Fat | 6 g |
| Cholesterol | 10 mg |
| Sodium | 118.4 mg |
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