Curd Brown Rice
by Tarla Dalal
Curd is probiotic and said to calm the stomach acids. We have made the classic South Indian curd rice using brown rice instead of white rice, as it is better for those suffering from acidity.
A tempering of mustard seeds and urad dal adds flavour and crunch to the curd rice, making it a soothing but tasty dish. You can comfortably enjoy small portions of the Curd Brown Rice occasionally if curd suits you.
Try other stomach-friendly recipes like Kaddu ka Bharta and Hariyali Dal .
Curd Brown Rice recipe - How to make Curd Brown Rice
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
1 cup fresh curds (dahi)
2 cups cooked brown rice
1/4 cup finely chopped coriander (dhania)
salt to taste
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
- Method
- Put the rice in a deep bowl and mash it using a masher.
- Add the curds, coriander, salt and ¼ cup of water and mix very well. Keep aside.
- Heat the oil in a small non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for a few seconds.
- Add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
- Pour the tempering over the curd-rice mixture and mix well.
- Serve immediately.
| Energy | 143 cal |
| Protein | 3.7 g |
| Carbohydrates | 20.2 g |
| Fiber | 0.9 g |
| Fat | 4.2 g |
| Cholesterol | 6.4 mg |
| Vitamin A | 156.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 2 mg |
| Folic Acid | 8.7 mcg |
| Calcium | 95.1 mg |
| Iron | 0.5 mg |
| Magnesium | 42.1 mg |
| Phosphorus | 117.2 mg |
| Sodium | 9.5 mg |
| Potassium | 107.6 mg |
| Zinc | 0.5 mg |
If made with chilled curds, this rice is quite pleasing to the stomach. But accompany it with a subzi, only a big portion of rice might lead to flatulence.