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Mangalore : Cucumber Curd Rice
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Cucumber Curd Rice
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Mangalore August 18:

Cucumber Curd Rice
scant 1 c rice, rinsed well and cooked with a little extra water,slightly mashed while still warm mixed with 1 small tub (7oz) greek yogurt and 1/2 big cucumber, peeled, seeded and grated, then salted and drained well in a colander lined with coffee filters (once drained and squeezed thoroughly, this amounts to about 1/2 c cucumber)
season with tadka:
1 tsp coconut oil
1 tsp urad dal
1 tsp mustard
1 tsp cumin
few curry leaves
1 big green chile, seeded and minced, added at the very last
salt to taste
(careful, the cucumber has already been salted)
Set overnight in a cool place for the spices to mingle.
The pretty, flavorful beet rasam and the spicy yet cooling curd rice made
a most appealing lunch.
udupi beetroot rasam with cucumber curd rice ~ a comforting combination
even if you don’t feel much like eating
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Source :Agencies |
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