How to make Mild Curd Rice with Grated Cucumber

🥒 Mild Curd Rice with Grated Cucumber

✅ Great for: Light lunch or dinner

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🧄 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

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👩‍🍳 Instructions:

1. 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).
2. 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.
3. Add grated cucumber:
   • Mix in the fresh grated cucumber. It adds crunch and cooling.
4. 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.

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🥗 Serving Suggestions:

• Serve as-is, or with:
  • Steamed vegetables
  • Boiled moong dal
  • A few soft pomegranate seeds (optional)

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🩺 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