Cucumber and Carrot Curd Brown Rice

Preparation :15 mins
Cook :2 mins
Total Time :17 mins
Servings :Makes 4 servings

Ingredients :

1 cup grated cucumber
1/2 cup grated carrot
1 1/4 cups chilled whisked fresh curds (dahi)
1 1/2 cups soaked and cooked brown rice
1/8 tsp salt
1 tsp oil
1 tbsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
6 curry leaves (kadi patta)

Method :

Put the brown rice in a deep bowl and mash it with the help of a potato masher.Add the curd, cucumber, carrot, salt and 2 tbsp of water, mix well and keep aside.Heat the oil in a small non-stick pan add the urad dal, mustard seeds, green chillies, ginger and curry leaves and sauté on a medium flame for 1 minute.Pour the tempering over the prepared rice-curd mixture and mix well.
Serve immediately.