Curd Rice

Name: Curd Rice
Yield: 4 servings
Ingredients: 2 cups cooked rice; 2 cups curds (yoghurt); 1 cup milk; 10 curry leaves; 2 red chilies; 1 teaspoon cumin seed; 1 teaspoon black mustard seeds; 1/4 teaspoon asafoetida powder (hing); 2 tablespoons oil; 8 cashews; 1 tablespoon bengal gram dal, also known as chana dal (split); salt; sugar

Vegetarian Dairy

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Ingredients

2 cups cooked rice ⓘ
2 cups curds (yoghurt) ⓘ
1 cup milk ⓘ
10 curry leaves ⓘ
2 red chilies
1 teaspoon cumin seed ⓘ
1 teaspoon black mustard seeds
1/4 teaspoon asafoetida powder (hing) ⓘ
2 tablespoons oil ⓘ
8 cashews ⓘ
1 tablespoon bengal gram dal, also known as chana dal (split) ⓘ
salt
sugar ⓘ

Instructions

Cook rice and keep aside.
Beat curd and milk together.
Add salt and sugar and keep aside.
Now heat oil in a pan.
Add mustard seeds, cumin seeds and chana dal and wait till the dal turns light brown.
Now add chilli, hing, cashews and curry leaves and allow these to sizzle.
Add to the curd.
Add in the cooked rice.
Mix well.
Garnish with corriander leaves and serve with my favourite, Sindhi papad!

Nutrition & Diet Analysis (per serving)

693 kcal 35% DV

Protein Fat Carbs

Macronutrients

Protein 14g 28% DV

Total Fat 45.7g 59% DV

Carbs 65.6g 24% DV

Fiber 5.8g 21% DV

Sugar 14.6g 29% DV

Electrolytes

Sodium 10185.5mg 100% DV

Potassium 910.8mg 19% DV

Cholesterol 1.5mg 1% DV

Vitamins & Minerals

Vitamin A 153mcg 17% DV

Vitamin C 23.2mg 26% DV

Vitamin D 0.4mcg 2% DV

Calcium 389.5mg 30% DV

Iron 21mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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