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Mangalore   : Cucumber Curd Rice

Cucumber Curd Rice

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

Source :Agencies Email or Print This article     Bookmark and Share

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