COOL CURD CUCUMBER RICE

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