Curd Rice
Also called "Thair Saadam" is a very popular dish eaten in Southern India often with hot and spicy pickles.
Cooking
1. Beat the curd well with water into a smooth consistency.
2. Heat oil in a pan. Add mustard seeds and dry red chillies. Let them splutter.
3. Add curry leaves and chana dal. Fry until dal turns golden.
4. Add the chopped tomato, cucumber, and carrots.
5. Fry on medium heat for 3-4 minutes, keeping it covered and stirring occasionally.
6. When the vegetables are cooked, add them to the curd mixture along with the rice.
7. Add chopped green chillies and cilantro. Mix well.
8. Refrigerate for at least an hour before serving.
Serving Suggestions
Serve cold after a spicy lunch. Makes for a
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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