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Curd Rice With Vegetables
   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.

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.