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
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