INGREDIENTS
1 cup carrots, grated
1/4 cup chopped coriander
salt to taste
1 cup cooked rice, cooled
2 cup fresh curds (yoghurt)
1/2 cup cucumber, washed and chopped (unpeeled)
FOR THE TEMPERING
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
1/2 teaspoon asafoetida (hing)
6 curry leaves
1 tablespoon oil
FOR THE GARNISH
3 tbsps. chopped corriander
METHOD
In a pan, heat the oil and add the cumin seeds.
When they crackle, add green chillies, asafoetida, curry leaves and sauté
Combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
Garnish with Corriander and Serve
Image courtsey Google Images. In case of any objection, image will be removed
