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Cucumber and Carrot Curd Brown Rice | Low Salt Curd Rice Bowl | Healthy Curd Brown Rice |
Tarla Dalal
21 August, 2017
Table of Content
About Cucumber And Carrot Curd Brown Rice, Low Salt Recipe
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Ingredients
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Methods
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How to make Cucumber and Carrot Curd Brown Rice, Low Salt Recipe
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Nutrient values
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Cucumber and Carrot Curd Brown Rice | Low Salt Curd Rice Bowl | Healthy Curd Brown Rice |
Cucumber and Carrot Curd Brown Rice is a refreshing and nourishing bowl that brings together the cooling properties of curd with the wholesome goodness of brown rice. This dish, often enjoyed as a Low Salt Curd Rice Bowl, is perfect for days when you crave something light yet satisfying. By combining grated cucumber, grated carrot, and chilled curd with mashed cooked brown rice, the recipe becomes a creamy, hydrating and fibre-rich meal that is gentle on the stomach. Its subtle flavours and soft texture make it suitable for people of all ages, especially when aiming for a balanced, nutritious diet.
The preparation is quick and simple, making it an ideal choice for busy days. Once the brown rice is lightly mashed, it is mixed with curd, cucumber, carrot and a touch of salt. These ingredients not only enhance the flavour but also increase the nutritional value of the bowl. Using brown rice instead of white rice improves fibre content, supports better digestion and helps maintain steady blood sugar levels, making Healthy Curd Brown Rice a smart alternative for health-conscious individuals.
The highlight of the recipe is its traditional South Indian tempering. A small pan is heated with oil, in which urad dal, mustard seeds, green chillies, ginger and curry leaves are sautéed for a minute. This tempering infuses the dish with aromatic flavours and adds a light crunch. When this hot mixture is poured over the curd-rice blend, it releases an inviting aroma that enhances the overall taste of the dish. This simple step brings a familiar comforting flavour often associated with homemade curd rice.
One of the key strengths of Cucumber and Carrot Curd Brown Rice is its suitability for individuals following a low-sodium diet. With naturally low-salt ingredients and minimal added salt, this recipe is ideal for those managing blood pressure, fluid retention or sodium sensitivity. The fibre-rich brown rice, along with hydrating cucumber and carrot, makes it a heart-friendly option as well.
This meal is also a great choice for diabetics, as brown rice has a lower glycaemic index compared to regular white rice. The presence of fibre helps slow down glucose absorption, while curd provides probiotics that support better gut health—an important factor in overall metabolic wellness. Combined with its cooling effect, the dish is gentle on blood sugar levels and supports long-term dietary goals for diabetic and pre-diabetic individuals.
For those dealing with overweight or heart-related concerns, this curd rice variation offers a balanced mix of complex carbohydrates, protein and fibre without being heavy. It keeps hunger at bay, aids digestion and provides sustained energy. Overall, Cucumber and Carrot Curd Brown Rice is a wholesome, easy-to-make recipe that blends taste, convenience and health—making it an excellent addition to everyday meals.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
2 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
17 Mins
Makes
4 servings
Ingredients
for Cucumber and Carrot Curd Brown Rice
1 cup grated cucumber
1/2 cup grated carrot
1 1/4 cups chilled whisked curds (dahi)
1 1/2 cups soaked and cooked brown rice
1/8 tsp salt
1 tsp oil
1 tbsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
Method
for Cucumber and Carrot Curd Brown Rice
- 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 Cucumber and Carrot Curd Brown Rice immediately.
Cucumber and Carrot Curd Brown Rice, Low Salt Recipe recipe with step by step photos
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To make the Cucumber and Carrot Curd Brown Rice, Low Salt Recipe, Put the 1 1/2 cups soaked and cooked brown rice in a deep bowl and mash it with the help of a potato masher.
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Add the 1 1/4 cups chilled whisked curds (dahi), 1 cup grated cucumber, 1/2 cup grated carrot, 1/8 tsp salt and 2 tbsp. of water, mix well and keep aside.
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Heat the 1 tsp oil in a small non-stick pan.
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Add the 1/2 tsp mustard seeds ( rai / sarson).
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Add the 1 tbsp. urad dal (split black lentils).
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Add the 1 tsp finely chopped green chillies, and 1/2 tsp 1/2 tsp finely chopped ginger (adrak).
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Add the 6 curry leaves (kadi patta) and sauté on a medium flame for 1 minute.
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Pour the tempering over the prepared rice-curd mixture and mix well.
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Serve Cucumber and Carrot Curd Brown Rice immediately.
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Cucumber and Carrot Curd Brown Rice, Low Salt Recipe.
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Nutrient values (Abbrv)per plate
| 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 |
Click here to view Calories for Cucumber and Carrot Curd Brown Rice, Low Salt Recipe
The Nutrient info is complete
Manali Gawad
Oct. 7, 2020, 3:25 p.m.
Nice recipe. Quick and easy
Tarla Dalal
Oct. 7, 2020, 3:25 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Nisha
Oct. 25, 2014, 7:36 p.m.
A South Indian special with the twist of using brown rice. Nice one! The flavours were truly authentic. I like it chilled, so I refrigerated it for an hour before serving.
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