Cucumber Curd Rice

Curd Rice also known as 'Perugu annam' in Telugu, is a staple South Indian recipe. It is usually served at the end of a meal to cool you after eating spicy food and to aid in digestion. This quick light dish is a great and tasty way to use up left-over rice, and it's easy on the stomach if you're recovery from illness. The recipe can easily be made vegan using coconut milk yogurt, adding a lovely flavor to the dish.

The quick cooking method keeps the cucumber crunchy, while the spices, cilantro, and yogurt add extra layers of flavor to this quick dish!

Here's my recipe for Cucumber Curd Rice:

Serves 4-6

Ingredients:

1 large Cucumber, peeled & chopped
2 cups Yogurt, Room Temperature*
3 cups Basmati Rice, cooked
2 tsp Ghee
2 Green Chilies, chopped
1 tsp Ginger Paste
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 dried Red Chili
1/2 tsp Asafoetida powder
4-5 Curry Leaves
A handful of chopped Cilantro
Salt to taste
*Vegan Substitution - Coconut Milk Yogurt

Directions:

1. Reheat the rice in a pot on low and add the cucumber and salt.

2. Heat 2 tsp Ghee in a saucepan, than add the mustard seeds, cumin seeds, asafoetida, chili, and curry leaves. When the mustards starts popping add it to the cucumber and rice. Stir well.

3. Add the green chilies, garlic ginger paste and cilantro and stir.

4. Turn off the heat and add the yogurt, mixing throughly. Add salt to taste and enjoy!

Enjoy!