IndianLunchVegetarian

Curd Rice With Carrots Recipe

Name: Curd Rice With Carrots Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup rice - (raw rice preferred); 1 cup hung curd (greek yogurt); 1/4 cup milk - (optional); salt - as needed; sunflower oil - as needed; 1 carrot (gajjar) - peeled and grated; coriander (dhania) leaves - few sprigs; 1 sprig curry leaves; asafoetida (hing) - a pinch; 1/2 teaspoon ginger - grated; 1 dry red chilli - slit; 2 green chillies - finely chopped (adjust according to your taste); 1/2 teaspoon cumin seeds (jeera); 1/2 teaspoon mustard seeds; 1/2 teaspoon black urad dal (split); 1 teaspoon chana dal (bengal gram dal); 4 cashew nuts - broken and roasted; 3/4 tablespoon raw peanuts (moongphali) - roasted

A vegetarian Indian recipe with rice - (raw rice preferred), hung curd (greek yogurt), milk - (optional). Ready in 50 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories

830kcal

Estimated Cost

₹450-600

Carbs112g

Protein58g

Fats17g

Servings Scaler

Instructions

13 steps

1
To begin making the Curd Rice With Carrots recipe, wash and soak rice for 20 to 30 minutes
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)carrot (gajjar) - peeled and grated(1)
2
Add the required water, salt to the cooker and cook the rice
rice - (raw rice preferred)(1/2 cup)salt - as needed
3
Fluff up the rice or mash lightly to suit your liking
rice - (raw rice preferred)(1/2 cup)green chillies - finely chopped (adjust according to your taste)(2)
4
Cool it completely
5
Add curd to cooled rice and mix well until combined
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)
6
If using milk, add it as well and stir
milk - (optional)(1/4 cup)
7
Heat oil in a tadka pan, add cashew nuts, groundnuts and fry them till golden brown
cashew nuts - broken and roasted(4)
8
Add cumin and mustard seeds, when they begin to splutter, add dals and fry until golden
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)
9
Once it is done, add ginger, chili and curry leaves
coriander (dhania) leaves - few sprigssprig curry leaves(1)ginger - grated(1/2 teaspoon)
10
When the curry leaves turn crisp, add hing and switch off the stove
coriander (dhania) leaves - few sprigssprig curry leaves(1)
11
Add coriander leaves and grated carrots to the curd rice, pour the tempering and mix
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)carrot (gajjar) - peeled and grated(1)coriander (dhania) leaves - few sprigssprig curry leaves(1)ginger - grated(1/2 teaspoon)
12
Serve Curd Rice With Carrots as a side dish with your delicious meal or have it on its own for a light and healthy lunch
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)carrot (gajjar) - peeled and grated(1)green chillies - finely chopped (adjust according to your taste)(2)
13
You can also pack it for your lunch box
green chillies - finely chopped (adjust according to your taste)(2)

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Recipe Source: archanaskitchen.com

IndianLunchVegetarian

Curd Rice With Carrots Recipe

A vegetarian Indian recipe with rice - (raw rice preferred), hung curd (greek yogurt), milk - (optional). Ready in 50 min, serves 4.

Curated byAarav Mehta🇮🇳

Cook Time50 min

Calories

830kcal

Est. Cost₹450-₹600

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

112g(54%)

Protein

58g(28%)

Fats

17g(18%)

Interactive Servings Scaler

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Directions

13 steps

1
To begin making the Curd Rice With Carrots recipe, wash and soak rice for 20 to 30 minutes
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)carrot (gajjar) - peeled and grated(1)
2
Add the required water, salt to the cooker and cook the rice
rice - (raw rice preferred)(1/2 cup)salt - as needed
3
Fluff up the rice or mash lightly to suit your liking
rice - (raw rice preferred)(1/2 cup)green chillies - finely chopped (adjust according to your taste)(2)
4
Cool it completely
5
Add curd to cooled rice and mix well until combined
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)
6
If using milk, add it as well and stir
milk - (optional)(1/4 cup)
7
Heat oil in a tadka pan, add cashew nuts, groundnuts and fry them till golden brown
cashew nuts - broken and roasted(4)
8
Add cumin and mustard seeds, when they begin to splutter, add dals and fry until golden
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)
9
Once it is done, add ginger, chili and curry leaves
coriander (dhania) leaves - few sprigssprig curry leaves(1)ginger - grated(1/2 teaspoon)
10
When the curry leaves turn crisp, add hing and switch off the stove
coriander (dhania) leaves - few sprigssprig curry leaves(1)
11
Add coriander leaves and grated carrots to the curd rice, pour the tempering and mix
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)carrot (gajjar) - peeled and grated(1)coriander (dhania) leaves - few sprigssprig curry leaves(1)ginger - grated(1/2 teaspoon)
12
Serve Curd Rice With Carrots as a side dish with your delicious meal or have it on its own for a light and healthy lunch
rice - (raw rice preferred)(1/2 cup)hung curd (greek yogurt)(1 cup)carrot (gajjar) - peeled and grated(1)green chillies - finely chopped (adjust according to your taste)(2)
13
You can also pack it for your lunch box
green chillies - finely chopped (adjust according to your taste)(2)