Skip to content
🥒 Mild Curd Rice with Grated Cucumber
✅ Great for: Light lunch or dinner
🧄 Ingredients:
- 1/2 cup rice (preferably short-grain or basmati)
- 1 to 1.5 cups plain curd (yogurt) – room temperature or slightly cool
- 1/4 to 1/2 cup water or milk – to adjust consistency
- 1/4 cup grated cucumber (peeled and deseeded if needed)
- Salt – to taste
- Optional: 1 tsp fresh grated coconut (for extra flavor)
🔥 Optional Tempering (skip if you want zero oil):
- 1 tsp ghee
- 1/4 tsp mustard seeds
- A few curry leaves
- 1 pinch grated ginger
- A pinch of asafoetida (hing) – helps reduce gas
👩🍳 Instructions:
- Cook the rice:
- Cook rice until very soft (slightly mushy is good for curd rice).
- Cool it slightly — warm is okay, but not hot (to avoid curd splitting).
- Mix the base:
- In a bowl, mix the cooked rice with curd and water (or milk).
- Adjust consistency — it should be creamy and slightly loose.
- Add salt to taste.
- Add grated cucumber:
- Mix in the fresh grated cucumber. It adds crunch and cooling.
- Tempering (optional but tasty):
- Heat ghee in a small pan.
- Add mustard seeds and let them splutter.
- Add curry leaves, ginger, and hing.
- Pour this over the curd rice and mix gently.
🥗 Serving Suggestions:
- Serve as-is, or with:
- Steamed vegetables
- Boiled moong dal
- A few soft pomegranate seeds (optional)
🩺 Why This is Perfect for Recovery:
- Curd = probiotics for gut healing
- Rice = soft carb for energy
- Cucumber = cooling and hydrating
- Very low spice and oil
