Curd Rice With Vegetables
Ingredients:
Cooking time: 35 min. Serving: 5
Cooked rice 1 Cup
Thick Curd 1 1/2 cups
Milk 1/2 Cup
Curry leaves
Coriander leaves
Cucumber 1 (small)
Carrot 1
Tomato 1 (small)
Green chilli 1 (chopped)
Pomegranate Seeds
Cashewnuts Fried
Black gram 1 tsp.
Mustard seeds 1/2 tsp.
Oil 1 tsp.
Salt
Method
Chop cucumber, carrot and tomato into tiny pieces. Heat oil in a small wok and add mustard seeds, black gram and curry leaves. Cool rice and spread it in a broad-based vessel. Add the thick curd, milk, chopped vegetables, green chilies and pomegranate seeds. To this add the seasoning and mix thoroughly. Garnish it with cashew nuts and
finely chopped coriander leaves.
Serve mango pickle.
---Meenakshi Sarma.
