Cucumber Curd Rice

Serves 4

• 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)

1. In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
2. In another pan, heat the oil and add the cumin seeds.
3. When they crackle, add the urad dal, green chillies, asafoetida, curry leaves and sauté for 1 minute.
4. Pour the tempering over the rice and mix well.
5. Serve chilled, garnished with dill leaves if you like.