
Ingredients–
- 1 cup rice
- 1 cucumber, peeled and chopped fine
- Salt to taste
- 2 green chillies, chopped fine
- 1â piece ginger, chopped fine
- A bunch of coriander leaves, chopped fine
- 2 cups fresh curd
- 1/2 cup fresh milk
- 1 carrot, peeled and grated for garnishing
For Tempering–
- 2 tsp oil
- 1 tsp mustard seeds
- 2 tsp urad dal
- 2 tsp Bengal gram dal
- 1 dry red chilli, halved
- 1/2 tsp asafoetida powder
- A few curry leaves
Method –
- Pressure cook the rice
- Mash the rice. Mix in the cucumber and salt
- Heat 2 tsp oil and add all the ingredients for tempering
- When the mustard seeds splutter, add to the rice
- Stir in the chopped green chillies, ginger and part of the chopped coriander leaves
- Mix well
- Add the curd and milk
- Mix thoroughly
- Transfer to a serving bowl
- Garnish with the grated carrot
- Serve at room temperature
Looks tempting
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It is very nice for summer
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