Rice and Veggies in Fresh Curds

Recipe by
Total Time:
1 hour
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Pumpkin and Flax Seeds Dinner Roll, Best Low fat Cauliflower cheese, Easy Punjabi aloo

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4

Ingredients

  • 1 cup - cooked small grain Rice or brown Rice
  • 1 cup - mixed vegetables chopped, steamed till done
  • 1 cup - fresh non-sour curds
  • 1 tbsp - coriander leaves, finely chopped
  • 1 sprig - dill leaves, finely chopped
  • 2 - Green chillies
  • 1 - small piece ginger, grated
  • 1 sprig - Curry leaves
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - Mustard Seeds
  • 2 or 3 - broken cashews
  • 2 or 3 pinches - Asafoetida powder
  • salt to taste

How to Make Rice and Veggies in Fresh Curds

  • Fluff up rice with a fork to make grains separate.
  • Heat a non stick pan. Dry roast cashew to golden. Then add both seeds in dry pan and allow to splutter.
  • Add asafoetida, curry leaves, chillies and ginger and stir for 3-4 seconds.
  • Add steamed vegetables, rice, dill and salt and stir.
  • Take off from fire and allow to cool.
  • Add chilled, beaten curds and a few spoons of water if required.
  • Pour into serving dish and garnish with chopped coriander leaves.
  • Refrigerate for 30-40 minutes or till required.