Curd Rice with Carrots Recipe
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Rice | 1/2 cup |
| Hung Curd (Greek Yogurt) | 1 cup |
| Milk (optional) | 1/4 cup |
| Salt | As needed |
| Sunflower Oil | As needed |
| Carrot (Gajjar) | 1 (peeled and grated) |
| Coriander (Dhania) Leaves | Few sprigs |
| Curry Leaves | 1 sprig |
| Asafoetida (hing) | A pinch |
| Ginger (grated) | 1/2 teaspoon |
| Dry Red Chilli | 1 (slit) |
| Green Chillies | 2 (finely chopped, adjust to taste) |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Black Urad Dal (Split) | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Cashew Nuts | 4 (broken and roasted) |
| Raw Peanuts (Moongphali) | 3/4 tablespoon (roasted) |
Instructions
-
Prepare the Rice:
Begin by washing the rice thoroughly and soaking it in water for about 20 to 30 minutes. This helps to soften the grains for cooking.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Cook the Rice:
In a pressure cooker, add the soaked rice along with the required amount of water and salt. Cook the rice until tender. Once done, fluff the rice lightly with a fork or mash it according to your preference, and allow it to cool completely. -
Mix with Curd:
Once the rice is cooled, add the hung curd and mix well until the rice is fully coated. If you choose to add milk for a creamier texture, incorporate it at this stage and stir until combined. -
Prepare the Tempering:
In a tadka (tempering) pan, heat sunflower oil over medium heat. Add the broken cashew nuts and raw peanuts, frying them until they turn golden brown. Next, add the cumin and mustard seeds. Allow them to splutter, then add the black urad dal and chana dal, frying until golden and aromatic. -
Add Spices:
Once the dals are nicely toasted, add the grated ginger, slit dry red chili, and curry leaves. Sauté until the curry leaves become crisp. Finally, add a pinch of asafoetida (hing) and turn off the heat. -
Combine and Serve:
Add the chopped coriander leaves and grated carrot to the curd rice mixture. Pour the prepared tempering over the curd rice and mix gently to combine all the ingredients. -
Serving Suggestions:
Serve this delightful Curd Rice with Carrots as a refreshing side dish alongside your main meal, or enjoy it on its own for a light and nutritious lunch. It’s also perfect for packing in your lunchbox, making it an excellent choice for a satisfying midday meal.
This Curd Rice with Carrots recipe blends the creamy richness of curd with the crunch of carrots and the aromatic spices from the tempering, creating a dish that is not only delicious but also wholesome and fulfilling. Enjoy making this comforting dish that embodies the essence of Indian cuisine!
