Curd Rice

Serving Size: 2-3 persons

Ingredients:

Cooked Rice - 1 cup; left over rice may be used

Curd/Tok Doi - 5 tbsp, heaped thick curd

Water - 1/4 cup

Tomato - 1/2 of 1 small, chopped into small cubes

Cucumber - 1/2 of 1 small; about 1/4th cup chopped small cubes

Carrot - 1/2 of 1 small, cut into juliennes (little less than 1/4 th cup)

Curry leaves - 8-10, whole

Coriander leaves/Dhonepata/Cilantro - 3 tbsp, chopped

Mustard Seeds - 1/4 tsp

Whole Red Chillies - 2

Chana/Cholar Dal - 1/2 tbsp

Green Chilly - 3, finely chopped

Salt - To taste

Oil - 1 and 1/2  tbsp

Procedure:

1. Beat the curd well with water into a homogenous mix. Add cooked rice and mix well. Set aside.

2. Heat oil and add mustard seeds, dry red chillis, curry leaves, and cholar dal (chana dal). Fry for 30 seconds till seeds splutter and dal grains begin to change color.

3. Add the chopped tomato, cucumber, and carrots. Fry on medium heat for 3-4 minutes by keeping it covered and stirring occasionally. Add salt.

4. When the vegetables are cooked, add them to the curd rice and mix well.

5. Add chopped green chillies and cilantro. Refrigerate for at least an hour before serving.

Serving Suggestions: