Cucumber curd rice recipe

Cucumber curd rice recipe, summer special easy to make cucumber curd rice. This easy and healthy recipe is perfect for summer.

South Indian curd rice recipe, a staple one in South Indian homes. Daily we mix rice and curd and end our meal. But when we make it for lunch box or guests we used to make seasoned curd rice. I have a few versions of curd rice in Jeyashri’s kitchen. This one is the same curd rice with the addition of grated cucumber to this.

Cucumber contains a lot of water content and it is one of the best summer coolants. You can include cucumber in your diet in many ways. Since we add grated cucumber to the curd rice, even children who generally don’t eat cucumber in other forms can easily have this.

Check out some other cucumber recipes from Jeyashris kitchen Cucumber chaat, cucumber jaggery dosa, Thai cucumber and pineapple salad, Stuffed cucumber salad

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Cucumber curd rice

Easy to make South Indian curd rice with the goodness of cucumber, perfect for the summer season

Course Main Course

Cuisine South Indian

Keyword South Indian lunch recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ¼ cup sona masoori rice or raw rice un cooked rice
• 1 cup water
• ½ cup grated cucumber
• Salt as needed
• ½ cup thick yogurt
• Coriander leaves to garnish

To temper

• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 2 pinches Asafoetida
• 1 slit green chili
• ½ tsp cumin seeds
• 1 red chili
• Few curry leaves

Instructions

• Wash rice and add 1 cup of water to this.
• Pressure cook this for 4-5 whistles
• Mash the rice and cool this completely.
• Add salt, grated cucumber and curd to this.
• If you are packing for lunch box, add ¼ cup of milk and ¼ cup of yogurt.
• Add the grated cucumber to this. You can add 2-4 tbsp of grated carrot too.
• In a pan add oil and add the mustard seeds, chana dal, slit green chili, cumin seeds, red chili and curry leaves.
• Let the mustard seeds splutter and the dal turns into golden brown.
• Add this to the bowl.
• Mix well. You can use your hands to mix it or use a clean spoon.
• Garnish with finely chopped coriander leaves.
• Chill and serve or pack for lunch box.
• You can enjoy this with any pickle. I loved this as it is.

Video

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Notes

Notes:

1. Since we are adding cucumber it tends to ooze out little water and make the consistency perfect after an hour of making.

2. You can replace rice with millet, poha, or quinoa too. If using poha | aval, just wash and soak this for 5 minutes and proceed. No need to pressure cook. 

3. Cucumber curd rice pairs well with pickle or vatha kuzhambu too.

• Wash rice and add 1 cup of water to this.
• Pressure cook this for 4-5 whistles
• Mash the rice and cool this completely.

• Add salt, grated cucumber, and curd to this.
• If you are packing for a lunch box, add ¼ cup of milk and ¼ cup of yogurt.
• Add the grated cucumber to this. You can add 2-4 tbsp of grated carrot too.

• In a pan add oil and add the mustard seeds, chana dal, slit green chili, cumin seeds, red chili, and curry leaves.
• Let the mustard seeds splutter and the dal turns into golden brown.

• Add this to the bowl.

• Mix well. You can use your hands to mix it or use a clean spoon.
• Garnish with finely chopped coriander leaves.

• Chill and serve or pack for lunch box.
• You can enjoy this with any pickle. I loved this as it is.

• Notes:
• Since we are adding cucumber it tends to ooze out a little water and make the consistency perfect after an hour of making.
• 2. You can replace rice with millet, poha, or quinoa too. If using poha | aval, just wash and soak this for 5 minutes and proceed. No need to pressure cook.
• Cucumber curd rice pairs well with pickle or vatha kuzhambu too.