Vegetable Curd Rice

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Vegetable Curd Rice

Vegetable Curd Rice

 

Vegetable Curd Rice is an ultimate comfort food. 

This was when I was recently back from vacation and had to join work on the same day. Over the lunch I wanted something light, heathy but quick few and equally tasty. I had never made Vegetable Curd Rice before that but when I opened my refrigerator saw some left over rice and curd thought of making this interesting Vegetable Curd Rice. Now the experiment was successful and I kept some for my husband who is very fond of Curd Rice to taste and here was my first successful Vegetable Curd Rice. I am now adding Vegetable Curd Rice to my regular lunch menu, atleast when I am not in mood to cook and still want something yummy.

Good thing is I have a family who loved curd , hence Vegetable Curd Rice is a natural hit. So try this interesting recipe of Vegetable Curd Rice today and enjoy your food.

Vegetable Curd Rice
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
273 calories
46 g
0 g
8 g
5 g
1 g
199 g
131 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
199g
Servings
2
Amount Per Serving
Calories 273
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 131mg
5%
Total Carbohydrates 46g
15%
Dietary Fiber 2g
8%
Sugars 2g
Protein 5g
Vitamin A
37%
Vitamin C
94%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Onion: 2 tbsp chopped
  2. Ginger: 1 tsp grated
  3. Urad dal: ½ tsp
  4. Green chilli: 1 chopped
  5. Carrot: 2 tbsp grated
  6. French beans: 2 tbsp chopped
  7. Peas: 1 tbsp boiled
  8. Curry leaves: 6
  9. Mustard seeds: ½ tsp
  10. Curd: 1 cup
  11. Cooked rice: 1 ½ cup
  12. Salt: as per taste
  13. Cumin powder: 1 tsp
  14. Red chilli powder: 1 tsp
  15. Oil: 1 tbsp
Instructions
  1. Heat oil in a wok and add urad dal and green chilles.
  2. After 2 mins add curry leaves and sauté onions.
  3. Later add ginger , salt, cumin powder, red chilli powder and cook for a min.
  4. Now add the vegetables and cook for 5 mins covered.
  5. Don’t overcook the vegetables and let them be little crunchy.
  6. Put off the flame and let it cool for 2-3 mins.
  7. Add curd and give it a good mix.
  8. Now mix the rice in the curd mixture and temper it with again with mustard and curry leaves just before serving.
beta
calories
273
fat
8g
protein
5g
carbs
46g
more
RecipeDabba https://recipedabba.com/

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