Cucumber Curd Rice ( Pregnancy Recipe)
by Tarla Dalal
12 Mar 2020
This recipe has been viewed 51996 times
This is a slightly modified version of the south indian "dahi bhaat". Rich in protein and calcium, this rice dish is just perfect for a cooling summer lunch. The cucumber, carrots and coriander provide fibre and vitamin a. I have used mild flavours, so that it will agree with you even you even during the first trimester.
Cucumber Curd Rice ( Pregnancy Recipe) recipe - How to make Cucumber Curd Rice ( Pregnancy Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup steamed rice (chawal) , cooled
1 cup curds (dahi)
1/2 cup cucumber , washed and chopped (unpeeled)
1 cup grated carrot
1/4 cup chopped coriander (dhania)
salt to taste
For The Tempering
1 tsp cumin seeds (jeera)
1 to 2 green chillies
1 tbsp urad dal (split black lentils)
1/2 tsp asafoetida (hing)
4 to 6 curry leaves (kadi patta)
1 tbsp oil
For The Garnish
dill (shepu / suva bhaji) leaves (optional)
Method
- Method
- In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
- In another pan, heat the oil and add the cumin seeds.
- When they crackle, add the urad dal, green chillies, asafoetida, curry leaves and sauté for 1 minute.
- Pour the tempering over the rice and mix well.
- Serve chilled, garnished with dill leaves if you like.
- Approximately ½ cup of uncooked rice will yield 1 cup of cooked rice.
Nutrient values per serving
| Energy | 254 cal |
| Protein | 5.9 g |
| Carbohydrates | 38.4 g |
| Fiber | 3.4 g |
| Fat | 7.3 g |
| Cholesterol | 8 mg |
| Vitamin A | 637.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 4.3 mg |
| Folic Acid | 16.5 mcg |
| Calcium | 135.5 mg |
| Iron | 0.8 mg |
| Magnesium | 55.7 mg |
| Phosphorus | 262.1 mg |
| Sodium | 23.8 mg |
| Potassium | 135.1 mg |
| Zinc | 0.7 mg |
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